Layered Tex-Mex Taco Salad

Ingredients

• 1  avocado 
• 15.5 oz black beans rinsed canned
• 1.5 cups four cheese shredded mexican style kraft finely
• 0.5 cup knudsen cream light sour
• 0.3 cup cilantro leaves fresh chopped
• 1 cup grape tomatoes cut in half
• 6 cups tightly iceberg lettuce packed coarsely chopped
• 0.5 cup miracle whip dressing 
• 0.5 cup slivered onions red
• 1 Tbsp taco bellâ® taco seasoning mix 

Equipment

• bowl

Directions

1. Mix first 3 ingredients until blended.
2. Layer beans, lettuce, onions, cheese and tomatoes in large bowl.
3. Spread dressing mixture over salad.
4. Refrigerate 2 hours.
5. Chop avocado; spoon over salad just before serving.
6. Sprinkle with cilantro.