Southwest Bean Salad
4 cups shredded iceberg lettuce
2 15-ounce cans black beans, rinsed and drained
1 cup red onion, chopped
1 4-ounce can diced green chili peppers, well drained
2 cups red or green bell pepper, chopped
2 tablespoons fresh cilantro, snipped
1-1/2 cups sour cream
2 tablespoons lime juice (fresh is best)
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
3/4 cup tomato, seeded and chopped
Place lettuce in a deep 3-quart serving bowl. Layer black beans, red onion, drained chili peppers, pepper and cilantro on top of lettuce.
In a small bowl, stir together sour cream, lime juice, chili powder, salt and garlic powder. Cover salad and dressing; chill separately for at least two hours or up to 24 hours.
Drizzle dressing over salad when ready to serve. Toss salad to coat and sprinkle with chopped tomato.