Mexican Salad

Ingredients

• 2 cups broken coarsely baked tortilla chips 
• 15.5 oz black beans rinsed canned
• 1 cup milk colby & monterey jack cheeses shredded 2% kraft
• 0.5 cup knudsen cream sour
• 2  green onions sliced
• 16 oz torn iceberg lettuce 
• 1 cup taco bellâ® & chunky salsa thick
• 4  tomatoes chopped

Equipment

• bowl

Directions

1. Layer lettuce, beans and tomatoes in large bowl.
2. Mix salsa and sour cream until blended; spread over salad to edge of bowl.
3. Sprinkle with cheese and onions. Refrigerate several hours.
4. Sprinkle with chips just before serving; toss lightly.