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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Nutrition punch: fiber, protein, magnesium, iron, folate. Ingredients:
1 (15-ounce) can kidney beans, rinsed and drained |
1/4 teaspoon garlic powder |
1/4 teaspoon ground cumin |
6 cups shredded romaine lettuce |
1 cup chopped orange bell pepper |
1/4 cup shredded reduced-fat mexican four-cheese blend |
1 cup grape tomatoes, halved |
1 (2 1/4-ounce) can sliced ripe black olives, drained |
2 scallions, minced |
24 multi-grain tortilla chips or baked tortilla chips |
1/2 cup salsa |
1/2 cup light sour cream |
Directions:
1. In a small bowl, combine beans, garlic powder, and cumin; set aside.
2. Assemble the salads by dividing the lettuce evenly among 4 shallow bowls or dinner plates. Sprinkle each serving with the bell pepper; then divide the reserved beans among plates. Divide cheese and next 3 ingredients (through scallions) among plates, and garnish each plate with 6 tortilla chips.
3. Prepare the dressing by stirring together the salsa and sour cream in a small bowl. Add a 1/4-cup dollop of dressing to each portion of salad, or pass the dressing separately.
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