CORN AND BLACK BEAN SALAD with Tortilla Wedges-Mylinda

• 4 fat-free (ya whatever) flour tortillas (8-10 inches in diameter)
• 2 teaspoons margarine or butter, softened
• 1 can 15-16oz black beans, rinsed and drained
• 1 can 15-16oz whole kernel corn, drained
• 1 medium red bell pepper, chopped (1 cup)
• 1 small jicima, peeled and diced (2 cups)
• 1/2 C fat-free Italian dressing
• 1/2 t salt
• 1/4 t pepper
• Red leaf lettuce
• 1/4 cup pine nuts, toasted (these are so expensive, I rarely use them)
• Heat oven to 400 deg. Spread tortillas with margarine; cut into fourths. Place on ungreased cookie sheet. Bake 4 to 5 min. or until golden brown. (We cut them smaller and sometimes season them too.)
• Toss remaining ingredients except lettuce and nuts until mixture is coated with dressing.
• Serve salad on leaf lettuce; sprinkle with nuts. Serve with tortilla wedges.