Vegetarian Taco Salad

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. 1. In a small bowl, combine beans, garlic powder, and cumin; set aside.
2. 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. 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.