Cooking With Kids

	Vegetarian Taco Salad

	Makes 4 servings Ingredients: 1 cup black beans, drained and rinsed 7 ounces Romaine lettuce 1 cup diced tomatoes 1 cup reduced fat Cheddar cheese, shredded 1/4 cup chile peppers 1/4 cups reduced fat sour cream 1 cup salsa 40 corn tortilla chips, baked Mix all ingredients except salsa and chips in a large salad bowl. Toss to mix well. Add salsa and toss again. Serve on bed of tortilla chips. Nutritional Facts Per Serving: Calories: 260 Fat: 7 g Saturated Fat: 4 g Cholesterol: 20 mg Sodium: 940 mg Calcium: 20% Daily Value Protein: 15 g Carbohydrates: 34 g Beans are a great source of protein, which your body needs for building muscle and other body functions. They’re also a good source of fiber and are virtually fat-free. Along with 2 to 3 servings of protein-rich foods, the Food Guide Pyramid recommends 3 servings a day of dairy foods. These are especially important for school-age kids, since bones are growing at a rapid rate during this age, and need the calcium and other bone-building nutrients contained in dairy products. By choosing baked corn chips and low fat sour cream in this recipe, we keep the fat content down, which is also very important for good health. And, you’re getting a good portion of vegetables to help you reach the recommended servings of these healthy foods. This salad is really a complete meal.