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
Layer lettuce, black beans, cheese and tomatoes in a glass serving bowl.
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.
Just before serving, sprinkle chips and cilantro over salad. Serve immediately.