Monday, March 19, 2012
Tex-Mex Bean Salad with Creamy Salsa Dressing (WW)
3 T. reduced-fat sour cream
1 T. apple cider vinegar
3 c. canned black beans, drained and rinsed (about two 15.5 oz cans)
1 c. grape tomatoes, halved
3/4 c. canned yellow corn, (or fresh, cooked kernels)
1/2 c. (sliced) avocado, and diced
1/2 c. scallions, sliced
1/2 c. cilantro, fresh, chopped
6 c. romaine lettuce, shredded
2 oz Cabot Pepper Jack, cubed or shredded
24 items, baked low-fat tortilla chips
* In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, scallions and cilantro; toss to mix and coat.
* Place 1 1/2 cups of lettuce on each of 4 serving plates; top each with 1 1/2 cups of bean mixture. Sprinkle each serving with 2 tablespoons of cheese; arrange 6 chips around edge of each plate. Yields 1 salad per serving.
Weight Watcher’s Points Plus Value 9