Tex-Mex Bean Salad with Creamy Salsa Dressing

serves 4
1/3 cup fat-free salsa, medium or spicy
3 Tbsp reduced-fat sour cream
1 Tbsp apple cider vinegar
3 cups 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 diced avocado
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro (or less to taste)
6 cups shredded romaine lettuce
2 oz pepper jack cheese, cubed or shredded
24 baked low-fat tortilla chips

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.