1/4 cup shredded reduced-fat Mexican four-cheese blend
1 cup grape tomatoes, halved
1 (2 1/4-ounce) can sliced ripe black olives, drained
2 scallions, minced
24 multi-grain tortilla chips or baked tortilla chips
1/2 cup salsa
1/2 cup light sour cream
How to Make It
In a small bowl, combine beans, garlic powder, and cumin; set aside.
Assemble the salads by dividing the lettuce evenly among 4 shallow bowls or dinner plates. Sprinkle each serving with the bell pepper; then divide the reserved beans among plates. Divide cheese and next 3 ingredients (through scallions) among plates, and garnish each plate with 6 tortilla chips.
Prepare the dressing by stirring together the salsa and sour cream in a small bowl. Add a 1/4-cup dollop of dressing to each portion of salad, or pass the dressing separately.