Tex-Mex Bean Salad

TEX-MEX BEAN SALAD WITH CREAMY SALSA DRESSING
1/3 cup fat-free salsa
3 Tbl. reduced-fat sour cream
1 Tbl. apple cider vinegar
3 cups canned black beans, drained and rinsed (about two 15.5 ounce cans)
1 cup grape tomatoes, halved
3/4 cup canned yellow corn (or freshly cooked or frozen and heated)
1/2 cup diced avocado
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
6 cups shredded romaine lettuce
2 oz pepper jack (or other favorite) cheese
24 baked, low-fat tortilla chips (or make it a wrap in a whole-wheat tortilla)

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 four serving plates (or on whole wheat tortillas). Top each with 1 1/2 cups of bean mixture. Sprinkle each serving with 2 TBL. cheese. If using chips instead of tortillas, arrange six chips around edge of plate.

Serves 4