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Tex-Mex Bean Salad with Creamy Salsa Dressing


AngieB
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Hey there! Here is a great recipe - I am not sure if you eat cheese or not, but it would be good without the cheese too.

I had some this morning....this dip is the devil! LOL

Tex-Mex Bean Salad with Creamy Salsa Dressing

Serves 4

8 WW points

1/3 cup fat-free salsa medium or spicy

3 Tbsp reduced-fat sour cream (can sub greek yogurt too)

1 Tbsp apple cider vinegar (I add a titch more.)

3 cups canned black beans, drained and rinsed (about two 15.5 oz cans)

1 cup grape tomatoes, halved. (I cut into 4's being a bandster.)

3/4 cup canned yellow corn or fresh cooked kernels

1/2 cup diced avacado (I sup fresh wholly guacomole dip)

1/2 cup sliced scallions

1/2 cup chopped fresh cilantro (or less to taste)

6 cups shredded romaine lettuce (use any kind you like)

2 oz pepper Jack cheese, cubed or shredded

24 baked low-fat tortilla chips

In a large bowl, stir together salsa, sour cream or greek yogurt, vinegar until blended. Add beans, tomatoes, corn, avacado, scallions, and cilantro; toss to mix and coat.

Place 1 1/2 cups of lettuce on each of 4 serving plates; top each with 1 1/2 cups of bean mixture. Sprinkle each serving with 2 tablespoons of cheese; arrange 6 chips around edge of each place. Yields 1 salad per serving.

This is a WW recipe. The portions would be to large for the average bandster, so the points or cals would be reduced. It is yummo and a soft protein dish. EZ to eat!

If you don't tolerate lettuce it is equally as good with out it as well.

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