Tex-Mex layered bean salad

Nutrition Information

Amount Per Serving
Calories 195
Calories from Fat 99
% Daily Value*
Total Fat 11g
16%
Cholesterol 26mg
8%
Sodium 476mg
19%
Total Carbohydrate 18g
5%
Dietary Fiber 3g
12%
Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

Prep time: 20 minutes
Servings: 8-10

  • 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)
  • small avocado, sliced (optional)

Directions

In 3 1/2-quart salad bowl or souffle dish, layer bell pepper, onion, lettuce, cheese and bean salad.

Mix mayonnaise, sour cream and chipotle peppers. Spread over top of salad. Cover and refrigerate up to 8 hours.

Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.

SOURCE:
READsalads.com