Ingredients
4
fat-free flour tortillas (8 to 10 inches in diameter)
2
teaspoons margarine or butter, softened
1
can (15 to 16 ounces) whole kernel corn, drained
1
can (15 ounces) black beans, rinsed and drained
1
medium red bell pepper, chopped (1 cup)
1
small jicama, peeled and diced (2 cups)
1/2
cup fat-free Italian dressing
1/2
teaspoon salt
1/4
teaspoon pepper
Red leaf lettuce
1/4
cup pine nuts, toasted
Preparation
Heat oven to 400°. Spread tortillas with margarine; cut into fourths. Place on ungreased cookie sheet. Bake 4 to 5 minutes or until golden brown.
Toss remaining ingredients except lettuce and nuts until mixture is coated with dressing.
Serve salad on leaf lettuce; sprinkle with nuts. Serve with tortilla wedges.
