Make-Ahead Mexican Salad

By Nilson

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

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.