Layered Fiesta Salad


  • 6 c. packed torn romaine lettuce

  • 1 16 oz. can black beans, rinsed and drained

  • 1 c. Organic Valley Shredded Mexican Blend Cheese

  • 3 c. diced tomatoes

  • 1⁄2 ripe avocado

  • 1 tbsp. fresh lime juice

  • 1⁄3 c. medium salsa

  • 1⁄3 c. Organic Valley Sour Cream

  • 1⁄4 tsp. salt, or more to taste

  • 1 c. coarsely crushed tortilla chips

  • 1⁄2 c. coarsely chopped cilantro


  1. Layer lettuce, black beans, cheese and tomatoes in a glass serving bowl.

  2. Place avocado in a medium bowl; mash well with a fork. Mash in lime juice. Sir in salsa, sour cream and salt. Mix well. Spread mixture evenly over tomatoes spreading to edges of bowl to seal. Cover; refrigerate 1 to 2 hours.

  3. Just before serving, sprinkle chips and cilantro over salad. Serve immediately.

Dan Nehring