Mexican Seven Layer Salad

• 12 cup mayonnaise
• 12 cup sour cream
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 2 teaspoons chipotle chiles in adobo, mashed (mexican food Isle)
• 1 (10 ounce) package DOLE Hearts of Romaine (divided)
• 1 (15 ounce) can corn kernels
• 1 cup chopped tomato
• 1 cup avocado, diced
• 1 cup orange bell pepper, diced
• 1 (15 ounce) can black beans, drained & rinsed
• 1 cup red onion, finely chopped
• 1 cup monterey jack pepper cheese, diced
• 1 cup coarsely crushed tortilla chips

1. Whisk together dressing ingredients (1st 5) let set for 10 minute.
2. In deep 10 cup clear bowl, layer half the lettuce.
3. Top with corn,tomato,avocado, bell pepper, beans, red onion, remaining lettuce, and cheese.
4. Spread out so layers show on outside of dish.
5. Spread dressing on top covering the cheese completely.
6. Serve immediately or cover and refrigerate for up to 2 hours.
7. Sprinkle with Chips just before serving.

mayonnaise, sour cream, lime zest, lime juice, chipotle chiles, corn kernels, tomato, avocado, orange bell pepper, black beans, red onion, monterey jack pepper cheese, tortilla chips

Taken from www.food.com/recipe/mexican-seven-layer-salad-473269 (may not work)