Seven-Layer Southwestern Salad

1 ½ cups sour cream

¾ cut thick and chunky salsa

1 can (15 ounces) black beans, drained and rinsed

1 large green bell pepper, diced

2 medium tomatoes, seeded and diced

½ cup thinly sliced green onions with tops

1 package (16 ounces) iceberg lettuce salad mix (10 cups)

1 cup (4 ounces) shredded cheddar cheese

1 ½ cups corn chips (optional)

In Small Batter Bowl, combine sour cream and salsa; mix well and set aside

Drain and rinse beans using large Colander. Using Chef’s Knife, dice bell pepper and tomatoes; thinly slice green onions. Layer beans, bell pepper, lettuce, tomatoes and green onions in Simple Additions Large Bowl.

Spoon sour cream mixture over top using Small Mix ‘N Scraper

Spreading evenly. Grate cheese over top using Deluxe Cheese Grater. Refrigerate until ready to serve. Top with corn chips, if desired, and serve

8 servings