Healthified Southwestern Salad

 

2

6-inch corn tortillas

Nonstick cooking spray

1

box (9 oz) Green Giant® Simply Steam® Niblets® frozen corn

1/2

cup fat-free sour cream

1/4

cup snipped fresh cilantro

2

tablespoons fat-free milk

1

teaspoon olive oil

1

clove garlic, minced

1/2

teaspoon chili powder

1/2

teaspoon finely shredded lime peel

1/4

teaspoon salt

1/4

teaspoon black pepper

6

cups torn romaine lettuce

4

plum tomatoes, chopped (2 cups)

1

can (15 oz) Progresso® black beans, rinsed and drained

1/2

cup shredded reduced-fat cheddar cheese (2 ounces)

1

avocado, halved, pitted, peeled, and chopped

Snipped fresh cilantro (optional)

• 1 Preheat oven to 350°F. Cut tortillas into 1/2-inch-wide strips; place in a 15x10x1-inch baking pan. Coat tortillas lightly with cooking spray. Bake for 15 to 18 minutes or just until crisp, stirring once. Cool on a wire rack.
• 2 Meanwhile, prepare corn according to package directions. Cool.
• 3 For dressing: In a small bowl, stir together sour cream, the 1/4 cup cilantro, the milk, oil, garlic, chili power, lime peel, salt, and pepper.
• 4 Place lettuce in a large glass serving bowl. Top with tomatoes, beans, cooled corn, cheese, and avocado. Add dressing and sprinkle with tortilla strips. If desired, garnish with additional cilantro.