1 pkg. (16 oz.) torn iceberg lettuce
1 can (15 oz.) black beans, drained, rinsed
4 medium tomatoes, chopped
1 cup salsa
1/2 cup light sour cream
1 cup shredded Colby & Monterey Jack Cheese
2 green onions, sliced
2 cups broken baked tortilla chips
Freshly chopped cilantro, optional
Fresh limes, sliced, optional
Layer lettuce, beans and tomatoes in 4-1/2-qt. serving bowl. Combine salsa and sour cream; spread over salad to seal. Sprinkle with cheese and onions. Refrigerate several hours. Sprinkle with chips and fresh cilantro just before serving; toss lightly. Garnish with fresh lime.
Salsa Snack Roll-Ups
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
3 Tbsp. salsa
4 flour tortillas
1/2 cup shredded cheese
1/4 tsp. chili powder
Fresh Cilantro, optional
In a bowl, combine cream cheese and salsa; spread onto tortillas. Top with remaining ingredients. Roll up tortillas tightly. Refrigerate at least 1 hour. Cut each crosswise into 5 slices. Serve as an appetizer.
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