Blue Corn Chip Salad

About the Recipe

Ingredients

Makes 2 Servings

baked blue corn chips, other colored corn chips can be substituted (4 cups)
small head red-leaf lettuce, torn into bite-sized pieces (1)
cooked black beans, rinsed (16 ounces)
salsa (1 cup)
roasted red peppers, sliced into strips about 2" long by 1/2" thick (3)
Roma tomato, diced (1)
green pumpkin seeds (1/4 cup)

Directions

1. Place the corn chips on the plates first. Any baked corn chips can be used, but blue offers a little color!

   
   
   

2. Next, add the lettuce, torn into bite-size strips.

   
   
   

3. Then, add roasted red peppers, sliced into strips about 2 inches long by a 1/2 inch thick.

   
   
   

4. Top it off with the beans, tomatoes, and salsa.

   
   
   

5. Options: If you add green pumpkin seeds, make them the final ingredients you place on the salad.

   Core Concepts: Baked corn chips make excellent croutons. They are a perfect substitute for the bready kind that are usually fried in and laden with oil.

   
   
   

Nutrition Facts