Black Bean And Corn Salad With Homemade Tortilla Chips - cooking recipe

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1/2 cup fat-free Italian salad dressing (I used regular)
6 corn tortillas (More than that will be hard to fit onto one cookie sheet.)
4 ounces reduced-fat cheddar cheese or 4 ounces monterey jack cheese, shredded
1/2 cup plain nonfat yogurt (Fat-free alternative to sour cream)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
2 tomatoes
4 cups romaine lettuce
1/3 cup minced bell pepper
1/2 small jalapeno, minced (more to taste)

Preparation

Mix corn, beans and dressing in container with lid.
Marinate in refrigerator for at least 30 minutes.
Preheat oven to 350\u00b0F.
Cut each corn tortilla into 6 triangular pieces and bake on cookie sheet for 20 to 30 minutes, turning once (I recommend 8 minutes per side).
Spoon bean and corn mixture over lettuce.
Sprinkle 1 ounce of shredded cheese on each serving.
Garnish with 2 quarters (4 eighths) tomato.
Mix yogurt, cumin and garlic powder.
Serve with yogurt sauce and warm tortilla chips.
(Tabasco and crushed red pepper flakes also make nice condiments for this dish). Enjoy.