Vegetarian Taco Salad

recipe
Nutrition punch: fiber, protein, magnesium, iron, folate.

Prep: 15 minutes.

Yield:

Makes 4 servings (serving size: 1 salad)

Nutritional Information

Calories 334
Fat 14 g
Satfat 4 g
Monofat 2 g
Polyfat 1 g
Protein 13 g
Carbohydrate 44 g
Fiber 14 g
Cholesterol 15 mg
Iron 4 mg
Sodium 773 mg
Calcium 252 mg

Ingredients

1 (15-ounce) can kidney beans, rinsed and drained
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
6 cups shredded romaine lettuce
1 cup chopped orange bell pepper
1/4 cup shredded reduced-fat Mexican four-cheese blend
1 cup grape tomatoes, halved
1 (2 1/4-ounce) can sliced ripe black olives, drained
2 scallions, minced
24 multi-grain tortilla chips or baked tortilla chips
Dressing:
1/2 cup salsa
1/2 cup light sour cream

Preparation

1. In a small bowl, combine beans, garlic powder, and cumin; set aside.

2. Assemble the salads by dividing the lettuce evenly among 4 shallow bowls or dinner plates. Sprinkle each serving with the bell pepper; then divide the reserved beans among plates. Divide cheese and next 3 ingredients (through scallions) among plates, and garnish each plate with 6 tortilla chips.

3. Prepare the dressing by stirring together the salsa and sour cream in a small bowl. Add a 1/4-cup dollop of dressing to each portion of salad, or pass the dressing separately.

Note:

June 2007
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