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Recipe Summary

Yield:
6 servings (serving size: about 2 cups salad and 10 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; cook 5 minutes, stirring constantly. Add cooked rice, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/8 teaspoon red pepper, 1/8 teaspoon coriander, and beans; cook until thoroughly heated, stirring occasionally. Remove from heat, and cool. Cover and chill.

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  • Combine ranch dressing, remaining chili powder, cumin, red pepper, and coriander; set aside.

  • Combine lettuce and next 5 ingredients in a large bowl, tossing well. Add reserved rice mixture and salad dressing; toss gently to coat. Cover and chill. Just before serving, place tortilla chips on a serving platter; spoon salad over chips.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

317 calories; fat 9.6g; saturated fat 2.2g; protein 12.1g; carbohydrates 48.9g; cholesterol 6mg; iron 3.6mg; sodium 801mg; calories from fat 27%; fiber 6g; calcium 174mg.
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