Vegetable-Taco Salad

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Self Magazine

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Ingredients

2 tablespoons tomato salsa

1 tablespoon reduced-fat sour cream

1 teaspoon extra light olive oil

1 teaspoon taco seasoning

1 small celery stalk, thinly sliced

1/2 tablespoon chopped onion

1/2 clove garlic, chopped

1/2 cup broccoli florets

1 teaspoon tomato paste

1/2 cup low-sodium nonfat chicken broth

1 cup fresh baby spinach

1/2 cup canned black beans, rinsed and drained

1 tablespoon grated 2 percent cheddar

1 tablespoon chopped black olives

3 corn tortillas, each sliced into 6 wedges and lightly toasted

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