Black beans, tortilla chips and salsa give this layered salad a little Southwest-style flair. Add the cheese to make it fiesta time!
What You Need
Original recipe yields 4 servings
1/3 cup MIRACLE WHIP Light Dressing
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 can (19 oz.) black beans, rinsed
2 Tbsp. TACO BELL® Thick & Chunky Salsa
6 cups chopped napa cabbage
1/2 cup each chopped green and red pepper s
1 can (12 oz.) corn, drained
12 tortilla chips, coarsely crushed
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
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Let's Make It
Mix dressing and sour cream until blended. Combine beans and salsa.
Spread cabbage onto bottom of 8- or 9-inch square dish; top with bean mixture and all remaining ingredients. Cover with dressing mixture.
Refrigerate 3 hours or until chilled.
Prepare using your favorite variety of canned beans and/or salad greens.
Make it Easy
Use an off-set spatula to spread the dressing mixture evenly over top of layered salad.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 12g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 2-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.