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Tex-Mex Layered Bean Salad

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Preparation Time
20 minutes

Chill Time
up to 8 hours

Calories: 195     Total Fat: 11g
Cholesterol: 26mg     Protein: 5g
Carbohydrates: 18g     Sodium: 476mg

Makes 8 to 10 servings (about 12 cups)

Notes, Tips & Suggestions
Note: READ 4-Bean Salad can be substituted for 3-Bean Salad

  • 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-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)
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    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 3-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.
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