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40 Minutes
461 Calories
18 Ingredients
4 Servings



  1. Preheat oven to 400°F.
  2. Spray a large baking sheet with nonstick cooking spray. Set aside.
  3. Cut the corn tortillas into 1/2-inch strips and lay them on the baking sheet without overlapping them.
  4. Lightly spray the strips with nonstick cooking spray and sprinkle with paprika. Bake for 10 to 12 minutes until crisp.
  5. Meanwhile, in a small saucepan, bring corn and water to a boil and cook 1 minute. Drain and rinse corn with cold water.
  6. In a large bowl combine corn, beans, peppers, onion, salsa, cilantro, lime juice, cumin, salt-free seasoning, and avocado. Mix well.
  7. Place salad greens on 4 large plates and top with bean mixture. Add tomatoes on the side along with tortilla strips. Top each salad with sour cream.
  8. Makes 4 servings.


  • Calories 461
  • Sodium 365mg
  • Fat 13g
  • Protein 17g
  • Carbs 78g
  • Fiber 15g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 461
% Daily Value
Total Fat 13g 20%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0g 0%
Sodium 365mg 15%
Total Carbohydrate 78g 26%
Dietary Fiber 15g 60%
Total Sugars 0g
Protein 17g
Calcium 0mg 0%
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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