Recipe

Black Bean And Corn Salsa/salad Recipe


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Ingredients
  • 2 Tomatoes
  • 1/2 c Fat-free Italian dressing
  • Mix corn; beans and dressing. Marinade in refrigerator at least 30 mins. Spoon corn & bean mixture over lettuce. Sprinkle top 1 oz of cheese on each serving. Garnish with 2 tomato quarters. Mix yogurt with cumin & garlic powder. serve this with tortilla chips and yogurt sauce.
  • 4 c Romaine or leaf lettuce leaves; torn
  • 1/2 ts Cumin
  • 1/8 ts Garlic powder
  • 4 oz Reduced-fat cheddar or Monterey Jack cheese
  • Homemade Tortilla Chips
  • 6 Corn tortillas
  • 1 cn Black beans; drained
  • 1 c Corn; drained
  • 1/2 c Plain nonfat yogurt

Directions
  • Step #1 preheat your trusty oven to 350 degrees.
  • Step #2 Cut each tortilla into 6 pieces & bake on cookie sheet for 20 to 30 mins turning once.
  • Step #3 Makes 4 servings.
  • Step #4 Nutrient analysis per serving: 367 calories, 8 g.
  • Step #5 fat.
  • Step #6 Key nutrients: Folate, 63% of RDA for pregnancy; calcium, 28%; zinc 20%.
  • Step #7 From Eating Expectantly: The Essential Eating Guide & Cookbook for Pregnancy by Bridget Swinney (.
  • Enjoy the Black Bean And Corn Salsa/salad recipe

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