Ingredients

• Black or pinto beans 1.5 cup
• Garlic Powder 0.25 tsp
• Cumin Seed 0.25 tsp, ground
• Romaine Lettuce 6.0 cup shredded
• Yellow Bell Pepper 1.0 cup chopped
• Reduced Fat Mexican Cheese Blend 0.25 cup
• Red Tomatoes 1.0 cup cherry tomatoes
• Canned Olives 4.0 tbsp, sliced
• Raw Spring Onions or Scallions 2.0 tbsp chopped
• Light Baked Tortilla Chips 24.0 chips
• Salsa 0.5 cup
• Reduced Fat Sour Cream 0.5 cup

Directions

1. In a small bowl, combine beans, garlic powder, and cumin; set aside.

2. Assemble the salads by dividing the lettuce evenly among 4 shallow bowls or dinner plates. Sprinkle each serving with the bell pepper; then divide the reserved beans among plates. Divide cheese and next 3 ingredients (through scallions) among plates, and garnish each plate with 6 tortilla chips.

3. Prepare the dressing by stirring together the salsa and sour cream in a small bowl. Add a 1/4-cup dollop of dressing to each portion of salad, or pass the dressing separately.

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