Layered Veggie Taco Salad

• 1/2 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/4 cup loosely packed chopped fresh cilantro
• 1 Tbsp. TACO BELL Taco Seasoning Mix
• 1 can (15 oz.) pinto beans, rinsed
• 6 cups coarsely chopped romaine lettuce
• 4 green onions, sliced
• 1-1/2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
• 1 cup grape tomatoes, halved
• 1 avocado Target 10 ea For $10.00 thru 02/06

1. Mix first 4 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. Chop avocado; spoon over salad just before serving.

mayonnaise, s, fresh cilantro, taco, pinto beans, romaine lettuce, green onions, milk, grape tomatoes

Taken from www.kraftrecipes.com/recipes/layered-veggie-taco-salad-162492.aspx (may not work)