Black Bean and Corn Salad with Homemade Tortilla Chips
From Bridget Swinney
1996
Ingredients
Directions
Mix corn, beans and dressing. Marinade in refrigerator at least 30 minutes. Spoon corn and bean mixture over lettuce. Sprinkle 1 oz. of cheese on each serving. Garnish with 2 tomato quarters. Mix yogurt with cumin and garlic powder. Serve with tortilla chips and yogurt sauce.
Homemade Tortilla Chips
Directions
Preheat oven to 350 degrees. Cut each tortilla into 6 pieces and bake on cookie sheet for 20 to 30 minutes turning once. Makes 4 servings.
Nutrient analysis per serving: 367 calories, 8 g. fat. Key nutrients: Folate, 63% of RDA for pregnancy; calcium, 28%; zinc. 20%.
From Eating Expectantly: The Essential Eating Guide and Cookbook for Pregnancy by Bridget Swinney (Copyright 1993 by Fall River Press).
Appetizers
