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Black Bean and Corn Salad with Homemade Tortilla Chips

1 cn Black beans; drained (16-ounce)
1 c Corn; drained
1/2 c Fat-free Italian dressing
6 Corn tortillas
4 oz Reduced-fat cheddar or Monterey Jack cheese
1/2 c Plain nonfat yogurt
1/2 ts Cumin
1/8 ts Garlic powder
2 Tomatoes
4 c Romaine or leaf lettuce leaves; torn

Mix corn; beans and dressing. Marinade in refrigerator at least 30 minutes. Spoon corn and bean mixture over lettuce. Sprinkle 1 ounce of cheese on each serving. Garnish with 2 tomato quarters. Mix yogurt with cumin and garlic powder. Serve with tortilla chips and yogurt sauce.

Homemade Tortilla Chips

Preheat oven to 350 degrees. Cut each tortilla into 6 pieces and bake on cookie sheet for 20 to 30 minutes turning once. Makes 4 servings.

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