Southwestern Salsa Layered Salad

• 1/3 cup MIRACLE WHIP Light Dressing Family Dollar $3.50 thru 02/07
• 1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1 can (19 oz.) black beans, rinsed
• 2 Tbsp. TACO BELL Thick & Chunky Salsa
• 6 cups chopped napa cabbage
• 1/2 cup each chopped green and red peppers
• 1 can (12 oz.) corn, drained
• 12 tortilla chips, coarsely crushed
• 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

1. Mix dressing and sour cream until blended.
2. Combine beans and salsa.
3. Spread cabbage onto bottom of 8- or 9-inch square dish; top with bean mixture and all remaining ingredients.
4. Cover with dressing mixture.
5. Refrigerate 3 hours or until chilled.

s, black beans, taco, cabbage, red peppers, corn, tortilla chips, cheeses

Taken from www.kraftrecipes.com/recipes/southwestern-salsa-layered-salad-174667.aspx (may not work)