Skip the soupy potato salad. Instead, opt for this fiber-rich, nutrient-dense salad that is a punt away from the calorie bomb that is cheese-soaked nachos.
Ingredients
2 cups cooked or canned black beans
2 cups cooked or canned pinto beans
1½ cups frozen (thawed) or canned corn
4 cups shredded red cabbage
1 pint cherry tomatoes, halved
1 mango, peeled and cubed
3 scallions, sliced
¾ cup reduced-fat sour cream
Juice of 1 lime
1 avocado
1 chipotle chili pepper in adobo sauce
1 tsp cumin powder
½ tsp salt
3 cups crumbled tortilla chips
Directions
In a large bowl, toss together beans, corn, cabbage, tomatoes, mango, and scallions.
Place sour cream, 3 tbsp water, lime juice, avocado, chipotle chili pepper, cumin, and salt in a blender and blend until smooth. Add avocado dressing to bowl with bean mixture and toss to combine. Just before serving, top with tortilla chips.
