Mexican Salad II

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    • #370328

      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.

      Toss lightly.

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