• 2-3/4 8 inch flour tortillas
• 11 ounces cooked chicken breast, shredded or cubed
• 10 ounces canned pinto beans, or canned red kidney beans, rinsed and drained
• 10 ounces canned black beans, rinsed and drained
• 2/3 cup mango, cubed
• 3/4 green zucchini, cut in half, sliced
• 1/3 cup red bell pepper, chopped
• 2 Tbs. plus 2 tsp. green onions, chopped
• 1/3 cup orange juice
• 1 Tbs. plus 1 tsp. olive oil
• 2 tsp. honey
• 2 tsp. lime juice
• 1/8 tsp. ground cumin
• 1 cup mixed salad greens, torn

Cut each tortilla into 6 wedges; spray tops with cooking spray. Bake on cookie sheet at 375°F until browned and crisp, 5-8 minutes; reserve.   Combine chicken, beans, mango, zucchini, bell pepper, and green onions in bowl. In separate container, mix orange juice, olive oil, honey, lime juice, and ground cumin to make a vinaigrette. Pour over the food ingredients and toss.

Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.

Courtesy: American Dry Bean Board

Per serving: calories 460, fat 11.4g, 22% calories from fat, cholesterol 66mg, protein 35.9g, carbohydrates 53.8g, fiber 10.7g, sugar 14.3g, sodium 345mg, diet points 8.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.5, Bread: 2.8, Lean meat: 0.0, Fat: 1.4, Sugar: 0.2, Very lean meat protein: 3.0

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