Mexican Salad Recipe with Eggs | Eggs MB

Ingredients

• 2 handfuls of baby spinach (2 cups)
• ¼ cup (50 mL) canned or frozen, (defrosted and drained) corn kernels
• ¼ ripe avocado, sliced
• ½ red bell pepper, sliced in thin strips
• 1 small Roma tomato, cut into wedges
• 1 green onion thinly sliced
• 1/3 cup (75 mL) grated Mozzarella cheese, part-skim (16.5% m.f.)
• 2 hard-cooked eggs, sliced
• ¼ cup (50 mL) black beans, drained
• 2 tbsp (30 mL) low-fat Ranch dressing (or dressing of your choice)
• 1 - 6 inch (15 cm) whole-wheat tortilla, toasted and cut into wedges*