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Terrific Taco Salad


2 bunches red-leaf lettuce; washed
--and cut into bite-size pieces
2 cups cooked or canned kidney beans; rinsed
2 cups cooked or canned chickpeas; rinsed
2 cups grated nonfat cheddar cheese
1 red onion; chopped
1 red bell pepper; chopped
4 medium carrots; grated
2 tomatoes; cubed
2 cups corn
3/4 ounces baked tortilla chips; crumbled
3 tablespoons green chili salsa; (up to 4)

In large bowl, gently combine lettuce, beans, cheese, onion, bell pepper, carrots, tomatoes and corn. Place tortilla chips in center of serving plate; top with salad mixture. Top with chili salsa.

Makes 8 servings. Preparation time: 15 minutes.

Per serving: About 266 cal, 19 g pro, 46 g car, 2 g fat, 7% cal from fat, 5 mg chol, 699 mg sod, 12 g fiber.

Busted by Gail Shermeyer <>

- - - - - - - - - - - - - - - - - -

Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 8 servings

Preparation Time: 0:00

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