Preparation time: Preparation Time: 20 min
1/3 cup salsa, medium or spicy
3 Tbsp light sour cream
1 Tbsp apple cider vinegar
3 cup canned black beans, drained and rinsed (about two 15.5 oz cans)
1 cup grape tomatoes, halved
3/4 cup canned yellow corn, or fresh, cooked kernels
1/2 cup avocado, diced
1/2 cup scallion(s), sliced
1/2 cup cilantro, fresh, chopped, or less to taste
6 cup romaine lettuce, shredded
2 oz Cabot (U.S.) Pepper Jack, or other brand, cubed or shredded
24 items reduced-fat tortilla chips, baked
In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, scallions and cilantro; toss to mix and coat.
Place 1 1/2 cups of lettuce on each of 4 serving plates; top each with 1 1/2 cups of bean mixture. Sprinkle each serving with 2 tablespoons of cheese; arrange 6 chips around edge of each plate. Yields 1 salad per serving.