• 6 cups (1.5 L) shredded Romaine lettuce
• 1 1/2 cups (375 mL) each chopped tomato and green pepper
• 1 cup (250 mL) corn kernels
• 1 can (398 mL) chili style baked beans
• 3/4 cup (175 mL) plain low-fat yogurt
• 3 tbsp (45 mL) each light mayonnaise and chopped fresh coriander
• 1 1/2 tsp (7 mL) chili powder
• 1 cup (250 mL) shredded low-fat Cheddar cheese
• 1 cup (250 mL) crumbled nacho chips
• 1/2 cup (125 mL) taco sauce or salsa (optional)
• 1/4 cup (50 mL) chopped green onion

• Layer half of the lettuce in a tall-sided glass bowl.
• Top with half of the tomato, green pepper and corn.
• Repeat layers.
• Spoon beans over the vegetable layer.
• Stir the yogurt with the mayonnaise, coriander and chili powder.
• Spoon this mixture over the bean layer.
• (To make ahead prepare up to this point and reserve, covered, in the refrigerator for up to 8 hours).
• Top with Cheddar cheese and nacho chips.
• Spoon the taco sauce (if using) into the centre of the dish.
• Sprinkle with green onion.
• Serve immediately.
• For a no-cooking-required vegetarian supper, this salad will serve 6 easily.
• For less sodium, omit the nacho chips and use a lower sodium cheese.
• For a meatier salad, use leftover cubed chicken in the salad, layered on top of the lettuce.
• For even more Mexican flavour, add a layer of taco-seasoned, lean beef to the salad.

• without taco sauce:
• 143 calories
• 10 g protein
• 4 g fat
• 1 g saturated fat
• 20 g carbohydrate
• 4 g fibre
• 314 mg sodium
  
  High source of fibre. Excellent source of vitamin C and folate. Good source of vitamin A and phosphorus.

This recipe is provided by Heinz Beans, a proud participant in the Health Check program.