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Photo of Tex-Mex Bean Salad with Creamy Salsa Dressing by WW

Tex-Mex Bean Salad with Creamy Salsa Dressing

6
Points®
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy
Think of this ingredient-packed salad as bean nachos with the works.

Ingredients

Salsa

⅓ cup(s), medium or spicy

Reduced fat sour cream

3 Tbsp

Apple cider vinegar

1 Tbsp

Canned black beans

3 cup(s), drained and rinsed (about two 15.5 oz cans)

Grape tomatoes

1 cup(s), halved

Canned yellow corn

¾ cup(s), or fresh, cooked kernels

Avocado

½ cup(s), sliced, and diced

Scallions

½ cup(s), chopped, sliced

Cilantro

½ cup(s), fresh, chopped, or less to taste

Romaine lettuce

6 cup(s), shredded, shredded

Pepper Jack cheese

2 oz

Tortilla chips

24 chip(s)

Instructions

  1. In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, scallions and cilantro; toss to mix and coat.
  2. Place 1 1/2 cups of lettuce on each of 4 serving plates; top each with 1 1/2 cups of bean mixture. Sprinkle each serving with 2 tablespoons of cheese; arrange 6 chips around edge of each plate.
  3. Yields 1 salad per serving.

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