WW Tex-Mex Bean Salad with Creamy Salsa Dressing - 8 pts

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WW Tex-Mex Bean Salad with Creamy Salsa Dressing - 8

pts

1/3 cup salsa, medium or spicy

3 Tbsp reduced-fat sour cream

1 Tbsp apple cider vinegar

3 cup canned black beans, drained and rinsed (about

two 15.5 oz cans)

1 cup grape tomatoes, halved

3/4 cup canned yellow corn, or fresh, cooked kernels

1/2 cup avocado, diced

1/2 cup scallion(s), sliced

1/2 cup cilantro, fresh, chopped, or less to taste

6 cup romaine lettuce, shredded

2 oz Kraft Natural Cheese Pepper Jack, or other brand,

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.

 

POINTS® Value: 8

Servings: 4

Preparation Time: 20 min

Cooking Time: 0 min

Level of Difficulty: Easy

 

Source: WW Quickbites

Formatted by Chupa Babi in MC: 07.09.07

 

Think of this ingredient-packed salad as bean nachos

with the works. Serve the chips on the side or crumble

them on top for crunch. You can also serve the bean

mixture on its own with celery sticks for dipping.

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