1 cup Organic Valley shredded Mexican blend cheese
3 cups tomatoes, diced
1/2 ripe avocado
1 Tablespoon fresh lime juice
1/3 cup medium salsa
1/3 cup Organic Valley sour cream
1/4 teaspoon salt, or more to taste
1 cup tortilla chips, coarsely crushed
1/2 cup cilantro, coarsely chopped
Instructions:
Layer lettuce, black beans, cheese, and tomatoes in a glass serving bowl.
Place avocado in a medium bowl; mash well with a fork. Mash in lime juice.
Stir in salsa, sour cream, and salt. Mix well. Spread mixture evenly over tomatoes and spread to edges of bowl to seal. Cover; refrigerate 1 to 2 hours
Just before serving, sprinkle chips and cilantro over salad. Serve immediately.