Make-Ahead Mexican Salad

By Nilson

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Ingredients

1 pkg. (16 oz.) torn iceberg lettuce
1 can (15 oz.) black beans, rinsed
4 tomatoes, chopped
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
2 green onions, sliced
2 cups broken baked tortilla chips

Details

Servings 10
Preparation time 15mins
Cooking time 195mins
Adapted from kraftrecipes.com

Preparation

Step 1

LAYER lettuce, beans and tomatoes in 4-1/2-qt. serving bowl.

MIX salsa and sour cream; spread over salad to seal. Sprinkle with cheese and onions. Refrigerate several hours.

SPRINKLE with chips just before serving; toss lightly.