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.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 cups cooked or canned black beans</li>
<li>2 cups cooked or canned pinto beans</li>
<li>1½ cups frozen (thawed) or canned corn</li>
<li>4 cups shredded red cabbage</li>
<li>1 pint cherry tomatoes, halved</li>
<li>1 mango, peeled and cubed</li>
<li>3 scallions, sliced</li>
<li>¾ cup reduced-fat sour cream</li>
<li> Juice of 1 lime</li>
<li>1 avocado</li>
<li>1 chipotle chili pepper in adobo sauce</li>
<li>1 tsp cumin powder</li>
<li>½ tsp salt</li>
<li>3 cups crumbled tortilla chips</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a large bowl, toss together beans, corn, cabbage, tomatoes, mango, and scallions.</li>
<li>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.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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