CHEF JEFF — ONE BYTE AT A TIME: Tortilla Salad

This side would go well at any Southwestern-themed dinner.

Tortilla Salad

4 cups washed, ready-to-eat shredded iceberg lettuce

1 cup canned black beans, rinsed and drained

2 tablespoons shredded, reduced-fat Monterrey Jack cheese

2 tablespoons oil and vinegar salad dressing

1 cup broken tortilla chips

Toss iceberg lettuce, black beans and cheese together in a salad bowl. Add dressing and toss to mix. Sprinkle tortilla chips on top.

Yield: Serves 2.

Approximate nutritional analysis per serving: 323 calories, 15 grams fat (3 grams saturated), 5 milligrams cholesterol, 12 grams protein, 36 grams carbohydrates, 10 grams dietary fiber, 4 grams sugars, 356 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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