Tex-Mex Layered Bean Salad

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Prep time: 20 minutes
Servings: 8-10

  • 1          large red or yellow bell pepper, seeded and chopped
  • 1/3       cup chopped red onion
  • 1          bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
  • 1          cup shredded Mexican cheese blend
  • 2          cans (15 ounces each) READ 3 or 4 Bean Salad, drained
  • 1/2       cup low-fat mayonnaise
  • 1/2       cup low-fat sour cream
  • 2          tablespoons finely chopped
  • chipotle peppers in adobo sauce
  • 1/2       cup crumbled tortilla chips (optional)
  • small avocado, sliced (optional)
  1. In 3 1/2-quart salad bowl or souffle dish, layer bell pepper, onion, lettuce, cheese and bean salad.
  2. Mix mayonnaise, sour cream and chipotle peppers. Spread over top of salad. Cover and refrigerate up to 8 hours.
  3. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.

 

 

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