Crunchy Layered Tex-Mex Taco Salad

• 1/2 cup KRAFT Real Mayo Mayonnaise
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 Tbsp. TACO BELL Taco Seasoning Mix
• 1 can (15 oz.) black beans, rinsed
• 6 cups coarsely chopped iceberg lettuce
• 1/2 cup sliced red onions
• 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
• 1 cup grape tomatoes, halved
• 1/2 cup guacamole
• 1 cup bite-size tortilla chips

1. Mix first 3 ingredients until blended.
2. Layer beans, lettuce, onions, cheese and tomatoes in large bowl.
3. Spread mayo mixture over salad.
4. Refrigerate 2 hours.
5. Spoon guacamole over salad just before serving.
6. Top with chips.

mayonnaise, s, taco, black beans, iceberg lettuce, red onions, four cheese, grape tomatoes, guacamole, bitesize tortilla chips

Taken from www.kraftrecipes.com/recipes/crunchy-layered-tex-mex-taco-salad-166156.aspx (may not work)