Monday, March 19, 2012

Tex-Mex Bean Salad with Creamy Salsa Dressing (WW)

1/3 c. salsa, medium or spicy 
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.

Serves: 4
Weight Watcher’s Points Plus Value 9 

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