Mexican Salad

Prep Time: 15 min
Total Time: 3 hr 15 min

Makes: 10 servings

1 package (16 ounces) torn iceberg lettuce
1 can (15 ounces) black beans, drained, rinsed
4 medium tomatoes, chopped
1 cup Salsa
1/2 cup Sour Cream
1 cup Shredded Colby & Monterey Jack Cheese
2 green onions, sliced
2 cups broken baked tortilla chips

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.