CORN AND BLACK BEAN SALAD WITH TORTILLA WEDGES

Corn and Black Bean Salad with Tortilla Wedges image

Dinner made ready in 20 minutes! Enjoy this delicious black bean and veggies salad served with tortilla wedges - a hearty meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 11

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

Steps:

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.
Toss remaining ingredients except lettuce and nuts until mixture is coated with dressing.
Serve salad on leaf lettuce; sprinkle with nuts. Serve with tortilla wedges.

Nutrition Facts : Calories 285, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 14 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1110 mg