Southwestern Salad

By barbsjustagirl

Nutritional Information
2 cups: Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 390mg; Total Carbohydrate 34g (Dietary Fiber 9g, Sugars 6g); Protein 12g Percent Daily Value*: Vitamin A 110%; Vitamin C 60%; Calcium 25%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 1/2 Lean Meat; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 2 6-inch corn tortillas
• Nonstick cooking spray
• 1 box (9 oz) Green Giant® Simply Steam® Niblets® 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)
• If desired, garnish with additional cilantro.

Preparation

Step 1

1. 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.
2. Meanwhile, prepare corn according to package directions. Cool.
3. For dressing: In a small bowl, stir together sour cream, the 1/4 cup cilantro, the milk, oil, garlic, chili power, lime peel, salt, and pepper.
4. 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.