Make ahead Mexican Salad

author: myrnawis

created: 2012-01-24 13:01:54

servings: 10


Kraft foods recipe


1 bag 16 oz. torn iceberg lettuce 1 can 15 oz. black beans, drained, rinsed 4 medium tomatoes, chopped 1 cup thick and chunky salsa 1/2 cup light sour cream 1 cup Colby and Monterey Jack cheese 2 green onions 2 cups broken baked tortilla chips Layer lettuce, beans and tomatoes in a 4 1/2 quart bowl. Mix salsa ans sour cream; spread over salad to seal. Sprinkle cheese and onions; cover. refrigerate several hours or overnight. Sprinkle with the chips just before serving. Toss lightly