Black Bean And Corn Salad With Homemade Tortilla Ch

Name: Black Bean And Corn Salad With Homemade Tortilla Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can black beans, drained and rinsed; 1 (15 ounce) can whole kernel corn, drained; 1/2 cup fat-free Italian salad dressing (I used regular); 6 corn tortillas (More than that will be hard to fit onto one cookie sheet.); 4 ounces reduced-fat cheddar cheese or 4 ounces monterey jack cheese, shredded; 1/2 cup plain nonfat yogurt (Fat-free alternative to sour cream); 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 2 tomatoes; 4 cups romaine lettuce; 1/3 cup minced bell pepper; 1/2 small jalapeno, minced (more to taste)

Servings: persons

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1/2 cup fat-free Italian salad dressing (I used regular)
6 corn tortillas (More than that will be hard to fit onto one cookie sheet.)
4 ounces reduced-fat cheddar cheese or 4 ounces monterey jack cheese, shredded
1/2 cup plain nonfat yogurt (Fat-free alternative to sour cream)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
2 tomatoes
4 cups romaine lettuce
1/3 cup minced bell pepper
1/2 small jalapeno, minced (more to taste)

1
Mix corn, beans and dressing in container with lid.
2
Marinate in refrigerator for at least 30 minutes.
3
Preheat oven to 350u00b0F.
4
Cut each corn tortilla into 6 triangular pieces and bake on cookie sheet for 20 to 30 minutes, turning once (I recommend 8 minutes per side).
5
Spoon bean and corn mixture over lettuce.
6
Sprinkle 1 ounce of shredded cheese on each serving.
7
Garnish with 2 quarters (4 eighths) tomato.
8
Mix yogurt, cumin and garlic powder.
9
Serve with yogurt sauce and warm tortilla chips.
10
(Tabasco and crushed red pepper flakes also make nice condiments for this dish). Enjoy.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) can black beans, drained and rinsed, 1 (15 ounce) can whole kernel corn, drained, 1/2 cup fat-free Italian salad dressing (I used regular), 6 corn tortillas (More than that will be hard to fit onto one cookie sheet.), and more.

Yes, Black Bean And Corn Salad With Homemade Tortilla Chips falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black Bean And Corn Salad With Homemade Tortilla Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions