Description
Guests are sure to enjoy this light - yet lively - fresh salad!

Ingredients

• 1 can (15 ounces) kidney beans, rinsed and drained
  
• 1 can (15 ounces) black beans, rinsed and drained
  
• 1 1/2 cups Old El Paso salsa
  
• 1/2 cup reduced-fat sour cream
  
• 2 teaspoons chili powder
  
• 1 bag (12 ounces) American-blend salad mix
  
• 3 medium tomatoes, chopped
  
• 1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
  
• 3/4 cup coarsely broken reduced-fat nacho cheese tortilla chips

Preparation
Stir together kidney beans, black beans, salsa, sour cream and chili powder in large bowl. Layer salad mix, bean mixture, tomatoes, cheese and tortilla chips in ungreased 4- quart serving bowl or 9x13x2-inch baking dish.

Nutrition
no information available

Serves
Makes 6 servings.

Variations
no information available