1 pkg. (16 oz.) torn iceberg lettuce
1 can (15.5 oz.) black beans, rinsed
4 tomatoes, chopped
1 cup TACO BELL® Thick & Chunky Salsa
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
2 green onions, sliced
2 cups broken coarsely baked tortilla chips
Layer lettuce, beans and tomatoes in large bowl.
Mix salsa and sour cream until blended; spread over salad to edge of bowl. Sprinkle with cheese and onions. Refrigerate several hours.
Sprinkle with chips just before serving; toss lightly.
Show off this colorful layered salad by serving it in a clear glass bowl.