Ingredients 

  • 6 cups romaine lettuce, packed and torn
  •  16 ounce can black beans, rinsed and drained
  •  1 cup Organic Valley shredded Mexican blend cheese
  •  3 cups tomatoes, diced
  •  1/2 ripe avocado
  •  1 Tablespoon fresh lime juice
  •  1/3 cup medium salsa
  •  1/3 cup Organic Valley sour cream
  •  1/4 teaspoon salt, or more to taste
  •  1 cup tortilla chips, coarsely crushed
  •  1/2 cup cilantro, coarsely chopped

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25 min prep, 60-120 min rest, 8-10 servings vegetarian

Instructions

  1. Layer lettuce, black beans, cheese, and tomatoes in a glass serving bowl.
  2.  Place avocado in a medium bowl; mash well with a fork. Mash in lime juice.
  3.  Stir in salsa, sour cream, and salt. Mix well. Spread mixture evenly over tomatoes and spread to edges of bowl to seal. Cover; refrigerate 1 to 2 hours.
  4.  Just before serving, sprinkle chips and cilantro over salad.

Serve immediately