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Blue Corn Chip Salad

This colorful, tasty salad is filled
with a variety of textures and flavors. Enjoy it as an appetizer at a
party or pack up the ingredients for a picnic and make the salad right
before serving.


Makes 2 servings

4 cups baked blue corn chips (other colored corn chips can be substituted)
1 small head red leaf lettuce, torn into bite-size pieces
16 ounces cooked black beans, rinsed
1 cup salsa
3 roasted red peppers, sliced into strips about 2″ long by 1/2″ thick
1 Roma tomato, diced


Place the corn chips on the plates first, followed by the lettuce,
then the beans, then the tomatoes, then the salsa, and top it off with
the sliced roasted red peppers.

Per serving (1/2 recipe): 239 calories; 2 g total fat; 9% calories from fat; 10 g protein; 39 g carbohydrate; 16 g sugar; 15 g fiber

Recipe from 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; Recipe by Jason Wyrick of Vegan Culinary Experience

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