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Corn and Black Bean Salad with Tortilla Wedges
Corn and Black Bean Salad with Tortilla Wedges
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Prep Time:
15 minutes
Total Time:
20 minutes
"Quick and tasty 20-minute meal: black bean veggie salad with crisp tortilla wedges - a satisfying dinner!"
Ingredients:
  • 4 fat-free flour tortillas (8 to 10 inches in diameter)
  • 2 teaspoons margarine or butter, softened
  • 1 can (15 to 16 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium red bell pepper, chopped (1 cup)
  • 1 small jicama, peeled and diced (2 cups)
  • 1/2 cup fat-free Italian dressing
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Red leaf lettuce
  • 1/4 cup pine nuts, toasted
Instructions:
  • Preheat the oven to 400°. Coat the tortillas with margarine and cut them into quarters. Arrange them on a baking sheet without greasing. Bake for 4 to 5 minutes, or until they turn golden brown.
  • Combine the remaining ingredients in the bowl and mix until everything is evenly coated in the dressing, excluding the lettuce and nuts.
  • Present the salad on a bed of fresh leaf lettuce and generously sprinkle with nuts. Accompany with crispy tortilla wedges.

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