Southwest layered salad

Servings: 6

Ingredients:

• 6 cups fresh romaine lettuce, chopped
• 2 cups dry black beans, cooked
• 1 cup frozen corn, thawed and drained
• 3/4 cup salsa
• 1/2 cup reduced-fat four cheese Mexican blend, finely shredded
• 1/4 cup fat-free ranch salad dressing
• 8 oz. blue corn tortilla chips, broken

Instructions:
Arrange lettuce in bottom of glass serving bowl or on serving plate. Layer beans, corn, salsa and cheese evenly on top of lettuce. Drizzle with dressing. Break tortilla chips into small pieces; sprinkle to garnish.

Dried beans should be soaked and rinsed, then cooked in fresh water. This softens them, which reduces cooking time and dissolves some of the gas-producing compounds, making the beans easier to digest.

Nutrition information per serving: Calories: 470; Total fat: 5 g; Saturated fat: 1 g; Cholesterol: 5 mg; Sodium 510 mg; Carbohydrates: 85 g