This is a wee bit different from rtebalt’s recipe, hence the title and a great recipe for your next cook out since it serves 10;-D Mexican Salad II 16o-oz pkg torn iceberg lettuce 15.5-oz can black beans, rinsed 4 tomatoes, chopped 1 cup thick and chunky salsa 1/2 cup sour cream 1 cup colby and montery jack cheese, shredded 2 green onions, sliced 2 cups broken coarsely baked tortilla chips Layer lettuce, beans and tomatoes in large bowl. Mix salsa and sour cream until blended.
Spread over salad to edge of bowl. Sprinkle with cheese and onions. Refrigerate several hours.. Sprinkle with chips just before serving.