SKINNY SOUTHWESTERN SALAD

Skinny Southwestern Salad image

58% less sat fat • 50% less cholesterol than the original recipe. This fiesta in a bowl is perfect for a potluck-add the dressing and tortilla strips just before serving.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 18

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Ingredients

2 6-inch corn tortillas
Nonstick cooking spray
1 box (9 oz) frozen corn
1/2 cup fat-free sour cream
1/4 cup snipped fresh cilantro
2 tablespoons fat-free milk
1 teaspoon olive oil
1 clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon finely shredded lime peel
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups torn romaine lettuce
4 plum tomatoes, chopped (2 cups)
1 can (15 oz) Progresso™ black beans, rinsed and drained
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 avocado, halved, pitted, peeled, and chopped
Snipped fresh cilantro (optional)

Steps:

Preheat oven to 350°F. Cut tortillas into 1/2-inch-wide strips; place in a 15x10x1-inch baking pan. Coat tortillas lightly with cooking spray. Bake for 15 to 18 minutes or just until crisp, stirring once. Cool on a wire rack.
Meanwhile, prepare corn according to package directions. Cool.
For dressing: In a small bowl, stir together sour cream, the 1/4 cup cilantro, the milk, oil, garlic, chili powder, lime peel, salt, and pepper.
Place lettuce in a large glass serving bowl. Top with tomatoes, beans, cooled corn, cheese, and avocado. Add dressing and sprinkle with tortilla strips. If desired, garnish with additional cilantro.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 10 mg, Fat 1, Fiber 7 g, Protein 9 g, SaturatedFat 2 g, ServingSize 2 Cups, Sodium 400 mg, Sugar 5 g, TransFat 0 g