What's to Eat Wednesday

This would be great Saturday for game day! Thanks to Terri Jo for sharing this recipe and thanks to eTools recipe builder for converting the points values!  enjoy!!

Mexican Salad

7pp value/serves 12

 

Ingredients

	15 oz canned black beans, drain and rinse
	2 cup(s) Del Monte Diced tomatoes with green chillis, drain (1 15oz can)
	15 oz Del Monte Whole Kernel Golden Corn - No Salt Added, drain
	8 oz Old El Paso® Drained Pickled Jalapeno Slices, drained
	16 oz low-fat cheddar or colby cheese
	2 Tbsp cilantro, chopped (optional)
	1 medium lime(s), cut in wedges
	16 oz Baked! Tostitos Scoops tortilla chips

Instructions

In a large bowl, combine the beans, tomatoes, corn, and jalapenos. Mix well.
Spread one third of the bean mixture in the bottom of a large serving bowl. Sprinkle with one-half of grated cheese. Top with half of the remaining bean mixture, and all but 1/4 cup of the remaining cheese. Finish with a final layer of the bean mixture and garnish with the reserved 1/4 cup of cheese and chopped cilantro. Serve with lime wedges and chips.