Thursday, March 19, 2009

Tex-Mex Bean Salad with Creamy Salsa Dressing (Lindsey)

Tex-Mex Bean Salad with Creamy Salsa Dressing

1/3 cup fat free salsa
3 Tbsp sour cream
1 Tbsp apple cider vinegar
3 cups canned black beans drained and rinsed (about 2 15.5 oz cans)
1 cup grape tomatoes, halved
3/4 cup canned yellow corn or fresh cooked kernels
1/2 cup diced avocado
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
6 cups shredded lettuce
2 oz pepperjack cheese, cubed or shredded

In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, scallions and cilantro. Serve over shredded lettuce.