There are no reviews for this recipe yet...
|Total Fat||7 g|
|Saturated Fat||4 g|
1 cup black beans, drained and rinsed
7 ounces Romaine lettuce
1 cup diced tomatoes
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
1/4 cup chile peppers
1/4 cups Cabot Light Sour Cream
1 cup salsa
40 corn tortilla chips, baked
1. Mix all ingredients except salsa and chips in a large salad bowl. Toss to mix well. Add salsa and toss again.
2. Serve on bed of tortilla chips.