Mexican Salad

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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.