Such a simple meal and such a great taste! The fresh and tangy blend is wonderful by itself or with whatever additions you have on hand. Check your refrigerator for tomatoes, bell peppers, chiles, or corn to add to this versatile salad.
Recipe information
Yield
serves 4, 3 cups per serving
Ingredients
Preparation
Step 1
In a small bowl, stir together the beans with 1/4 to 1/2 cup salsa. Mash slightly with a potato masher or fork.
Step 2
To assemble, put the lettuce on plates. Sprinkle with the chips. Spread the bean mixture over each serving. Top with the Cheddar, remaining 1/4 to 1/2 cup salsa, and a dollop of sour cream.
Cook’s Tip
Step 3
If you have 10 extra minutes, make Mexican Bean Dip (page 39) and use 1 cup of it instead of the canned black beans.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 403
Step 6
Total Fat: 3.0g
Step 7
Saturated: 0.5g
Step 8
Trans: 0.0g
Step 9
Polyunsaturated: 1.0g
Step 10
Monounsaturated: 0.5g
Step 11
Cholesterol: 7mg
Step 12
Sodium: 450mg
Step 13
Carbohydrates: 74g
Step 14
Fiber: 10g
Step 15
Sugars: 8g
Step 16
Protein: 22g
Step 17
Dietary Exchanges
Step 18
4 1/2 Starch
Step 19
1 Vegetable
Step 20
2 Very Lean Meat
