Vegetarian

Mexican Tortilla Salad is for Dinner.

Mexican Tortilla Salad takes several minutes to prepare.

Mexican Tortilla Salad takes several minutes to cook.

Mexican Tortilla Salad makes 4 servings.

The ingredients for Mexican Tortilla Salad are:

1 15-ounce can black beans, drained and rinsed
2 cups frozen corn
1/4 cup prepared chunky salsa, plus more for serving
2 green onions , chopped
1 avocado , peeled, pitted and cubed
2 Roma (or plum) tomatoes , thickly sliced
1 3.8-ounce can sliced black olives, drained
coarse salt and freshly ground pepper, to taste
1 head Romaine lettuce, torn
1 cup tortilla corn chips, broken
3/4 cup shredded cheddar cheese
1/2 cup sour cream

Here is how you make Mexican Tortilla Salad:

[1] In a large microwave-safe bowl, combine beans, corn,and salsa. Microwave just until warmed through, about 1minute. Stir in green onions, avocado, tomatoes and blackolives; season with salt and pepper. Set bean mixture aside.[2] In a large bowl, toss Romaine and chips together. Divideevenly among plates; top with bean mixture and cheese.Serve immediately, topped with additional salsa and sourcream.Note: to easily cube an avocado, slice around perimeter andtwist to pull apart halves. Whack the blade of a sharp knifeinto the pit, then pull back to eject pit. Carefully slice againstskin in both directions, then peel back skin to reveal thechunks.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user DIER1978.

The nutritional information for Mexican Tortilla Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 459.0

• Total Fat: 21.6 g
• Cholesterol: 34.0 mg
• Sodium: 403.8 mg
• Total Carbs: 54.0 g
• Dietary Fiber: 15.1 g
• Protein: 19.3 g