Tijuana Salad

1 (16 oz) can black beans rinsed and drained

1 (16 oz) can pink beans rinsed and drained

1 (11 oz) jar salsa

1 tsp ground cumin

4 cups mixed baby greens

1/2 cup shreedded reduced fat taco cheese blend

1/2 cup plain fat-free yogurt

1. In a nonstick saucepan, heat the black beans, pink beans, salsa and cumin to serving temperature

2. Divide the greens among 4 salad plates.  Spoon 1/2 cup bean mexture over each serving of greens and sprinkle with the cheese then dollop each with 2 tablespoons of yogurt.

 Per serving: 271 calories, 5 g fat, 2 g sat fat, 8 mg chol, 1,143 mg sod, 41 g carb, 14 g fiber, 19 g protein, 308 mg calc Points: 5