Tex-Mex Layered Bean Salad

Preparation Time: 20 minutes, Chilling Time: up to 8 hours


Ingredients

  • 1 large red or yellow bell pepper, seeded and chopped
  • 1/3 cup chopped red onion
  • 1 bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
  • 1 cup shredded Mexican cheese blend
  • 2 cans (15 ounces each) READ 3 or 4 Bean Salad, drained
  • 1/2 cup low-fat mayonnaise
  • 1/2 cup low-fat sour cream
  • 2 tablespoons finely chopped chipotle peppers in adobo sauce
  • 1/2 cup crumbled tortilla chips, optional
  • 1 small avocado, sliced, optional

Directions

Makes 8 to 10 servings (about 12 cups).

  1. In a 3-1/2 quart salad bowl or soufflé dish (preferably straight-sided) layer salad as follows:  bell pepper, onion, lettuce, cheese and bean salad.
     
  2. Mix together the mayonnaise, sour cream and chipotle pepper. Spread over top of salad. Cover and refrigerate up to 8 hours.
     
  3. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.


Nutrition Information

Per serving (1/8 servings):  195 calories; 5 g protein; 18 g carbohydrate; 11 g fat; 476 mg sodium; 26 mg cholesterol; 3 g dietary fiber; 1 mg iron; 149 mg potassium; 3584 IU Vitamin A; 149 mg calcium.



Posted on January 27, 2014 .