Description
A recipe for Tex-Mex Layered Bean Salad

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 Three 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)

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

1. In 3-1/2-quart salad bowl or soufflé dish (preferably straight-sided) layer salad as follows: bell pepper, onion, lettuce, cheese and three bean salad.

2. Mix together the mayonnaise, sour cream and chipotle peppers. 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.

Note: Read Four Bean Salad can be substituted for Three Bean Salad.

Nutrition
no information available

Serves
Makes 8 to 10 servings (about 12 cups)

Variations
no information available