Mexican Salad

Images are stock photography and not actual photos of recipes. Final results may vary.

  • Prep Time
    20 Minutes

  • Cook Time
    240 Minutes

  • Servings
    10

Ingredients

  • 16 ounces torn Romaine lettuce
  • 15 ounces black beans, rinsed and drained
  • 4 medium tomatoes, chopped
  • Chili powder
  • 1 cup chunky salsa
  • 1/2 cup Hiland Dairy Sour Cream
  • 1 cup Hiland Dairy Shredded Mexican Cheese
  • 1 avocado, chopped
  • 2 green onions, sliced
  • 2 cups broken tortilla chips

Directions

  • Layer lettuce, beans and tomatoes in a trifle bowl.
  • Sprinkle with chili powder.
  • Mix salsa and sour cream; spread over salad to seal.
  • Sprinkle with cheese, avocado and onion.
  • Refrigerate for three to four hours.
  • Sprinkle with chips just before serving.