Layered Southwestern Salad

• 3 cups chopped lettuce
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 8 ounces sliced fresh mushrooms
• 1 (12 ounce) canno-salt corn, drained
• 14 cup chopped red onion
• 1 cup nonfat sour cream
• 14 cup chopped fresh parsley or 14 cup cilantro
• 2 tablespoons white wine vinegar
• 14 teaspoon salt
• 18 teaspoon black pepper
• 1 cup shredded low-fat cheddar cheese

1. In a large, shallow glass bowl or baking dish layer chopped lettuce.
2. Then layer in order, kidney beans, black beans, mushrooms, corn and re onion.
3. In medium-sized bowl combine sour cream, parsley, white wine vinegar, salt and pepper.
4. Spread on top of salad.
5. Top with cheddar cheese.
6. Cover and refrigerate 1 to 24 hours.

chopped lettuce, kidney beans, black beans, mushrooms, cannosalt corn, red onion, nonfat sour cream, parsley, white wine vinegar, salt, black pepper, cheddar cheese

Taken from www.food.com/recipe/layered-southwestern-salad-441353 (may not work)