25 min prep, 60-120 min rest, 8-10 servings vegetarian
- Layer lettuce, black beans, cheese, and tomatoes in a glass serving bowl.
- Place avocado in a medium bowl; mash well with a fork. Mash in lime juice.
- 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.
- Just before serving, sprinkle chips and cilantro over salad.