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Corn and Black Bean Salad with Tortilla Wedges

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Betty Crocker Kitchens
Updated Oct 22, 2010
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Dinner made ready in 20 minutes! Enjoy this delicious black bean and veggies salad served with tortilla wedges – a hearty meal!

Corn and Black Bean Salad with Tortilla Wedges

  • Prep Time 15 min
  • Total 20 min
  • Servings 4
  • Ingredients 11
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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

  • Step 
    1
    Heat oven to 400°. Spread tortillas with margarine; cut into fourths. Place on ungreased cookie sheet. Bake 4 to 5 minutes or until golden brown.
  • Step 
    2
    Toss remaining ingredients except lettuce and nuts until mixture is coated with dressing.
  • Step 
    3
    Serve salad on leaf lettuce; sprinkle with nuts. Serve with tortilla wedges.

Nutrition

285 Calories
8g Total Fat
12g Protein
55g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
285
Calories from Fat
70
Total Fat
8g
Saturated Fat
2g
Cholesterol
0mg
Sodium
1110mg
Total Carbohydrate
55g
Dietary Fiber
14g
Protein
12g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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