4 cups torn romaine
1 1/2 cup frozen corn, thawed
3/4 cup canned black beans, rinsed and drained
2 medium tomatos, chopped
1 medium green bell pepper
1 medium carrot, thinly sliced
2/3 cup salsa
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat ranch salad dressing
In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat. Serve immediately.
Makes 8 servings.
Nutritional information per serving
Total fat (1 gram saturated fat) 3 grams
Carbohydrate 16 grams
Fiber 4 grams
Sodium 235 mg
Cholesterol 5 mg
Diabetic Exchange: 1 vegetable, 1/2 starch, 1/2 fat.
Recipe contributed by Dean Dietitian Toni Brantner, RD, CD.