Vegetable Tacos

For the Dressing: Puree tomatillos with liquid, garlic, green onion and salt in food processor or blender. Mix with sour cream in bowl until blended. (Makes 2 cups)

For the Tacos: Cut corn kernels from cob into large bowl. Stir in black beans, celery, tomato, red onion, cilantro, pepper, salt and lime juice.

To serve, spoon mixed vegetables into warm corn tortillas and top with tomatillo-sour cream dressing. Serve these tacos with chilled wedges of honeydew melon and you have a good, simple dinner.

This recipe yields 8 tacos.

Each taco with 1 tablespoon dressing: 113 calories ; 320 mg sodium; 1 mg cholesterol; 1 gram fat; 23 grams carbohydrates; 5 grams protein; 5 grams fiber.