Davis' Taco Salad with chili

Recipe By     Ellen M. Ennis Davis
Serving Size  : 8 


         1/2   cup  frozen corn -- thawed
  425         grams  Campbell's Chunky Chili (steak)
     2          heads  romaine lettuce -- torn into bite size pieces
         1/2   cup  sliced black olives
         1/2   cup  green olives -- sliced
     1          can  black beans, canned -- drained and rinsed
         1/2   cup  no fat sour cream
     1          cup  cheddar cheese, lowfat -- shredded
     2          teaspoons  Benefibre (optional)
  112         grams  taco chips (Doritos toasted corn) -- crushed
        1/2    whole  bell pepper -- chopped
        1/2    cup  salsa

tear up lettuce put into large salad bowl sprinkle in corn, peppers, olives and black beans over lettuce
mix chili, salsa, sour cream and benefibre together pour chili mixture over salad just before serving and mix together

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Per Serving : 152 Calories; 5g Fat (27.2% calories from fat); 12g Protein; 18g Carbohydrate; 8g Dietary Fiber; 8mg Cholesterol; 377mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.