Meat/Fish: Terrific Taco Salad
Source of Recipe
Low-Fat Meals, Vol. VI, #3
List of Ingredients
2 bunches red-leaf lettuce -- washed
--and cut into bite-size pieces
2 cups cooked or canned kidney beans -- rinsed
2 cups cooked or canned chickpeas -- rinsed
2 cups grated nonfat cheddar cheese
1 red onion -- chopped
1 red bell pepper -- chopped
4 medium carrots -- grated
2 tomatoes -- cubed
2 cups corn
3/4 ounce baked tortilla chips -- crumbled
3 tablespoons green chili salsa -- (up to 4)Recipe
In large bowl, gently combine lettuce, beans, cheese, onion, bell pepper, carrots, tomatoes and corn. Place tortilla chips in center of serving plate; top with salad mixture. Top with chili salsa. Makes 8 servings.
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