Low Fat 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 ounce 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.

Low-Fat Meals