Mexican Salad

• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can diced tomatoes with green chiles, drained
• 1 15-ounce can whole kernel corn, drained
• 1 8-ounce jar chopped, pickled jalapenos, drained
• 2 cups shredded Cheddar cheese
• 2 tablespoons chopped fresh cilantro (optional)
• 1 lime, cut in wedges
• 1 large bag corn chips (I like the scoop-type chips for this)

1. In a large bowl, combine the beans, tomatoes, corn, and jalapenos, and mix well.
2. Spread one-third of the bean mixture in the bottom of a large serving bowl.
3. Sprinkle with one-half of the grated cheese.
4. Top with half of the remaining bean mixture, and all but 1/4 cup of the remaining cheese.
5. Finish with a final layer of the bean mixture and garnish with the reserved 1/4 cup cheese and the chopped cilantro.
6. Serve with lime wedges and chips for scooping up the salad.
7. This is a fun dish for children to help with.

black beans, tomatoes, whole kernel corn, cheddar cheese, fresh cilantro, lime, corn chips

Taken from www.epicurious.com/recipes/food/views/mexican-salad-389000 (may not work)