Prep Time:15 min
Total Time:3 hr 15 min
Makes:10 servings
16 oz torn iceberg lettuce
15 oz canned black beans, drained, rinsed
4 medium tomatoes, chopped
1 cup thick and chunky salsa
1/2 cup reduced fat sour cream
1 cup shredded colby-Monterey Jack cheese
2 green onions, sliced
2 cups broken baked tortilla chips
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Layer lettuce, beans and tomatoes in 4-1/2-qt. glass 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.
