24-hour Tex-Mex Salad

Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * From: Midwest Living
 * Prep: 45 minutes | Chill: 2 to 24 hours
 * Makes 8 to 10 side-dish salads

Ingredients

 * 6 cups torn iceberg lettuce
 * 1 x 15oz can black beans, black-eyed peas, or pinto beans, rinsed and drained
 * 3 medium tomatoes, seeded and chopped
 * 1 x 10oz package frozen whole kernel corn
 * 1 cup chopped red, green, and/or yellow sweet pepper
 * 1 cup peeled and cubed jícama or shredded carrot
 * 1 cup diced cooked ham or chicken
 * ¼ cup thinly sliced green onions
 * 4 oz Monterey jack cheese with jalapeno peppers, shredded (1 cup)
 * 1 cup mayonnaise or salad dressing
 * 1 x 8oz carton dairy sour cream
 * 1½ tsp chili powder
 * ½ cup sliced radishes
 * 2 tbsp snipped fresh cilantro or parsley

Directions

 * 1) Place 3 cups of the lettuce in the bottom of a 3-quart clear salad bowl.
 * 2) Layer ingredients in the following order: black beans, tomatoes, frozen corn, sweet pepper, jicama, remaining lettuce, ham, green onions, and cheese.
 * 3) For dressing: in a small bowl, stir together mayonnaise, sour cream, and chili powder.
 * 4) Spoon dressing over salad, sealing to edge of bowl.
 * 5) Cover tightly with plastic wrap.
 * 6) Chill in the refrigerator for 6 to 24 hours.
 * 7) To serve, garnish with radish slices and sprinkle with cilantro.
 * 8) Toss lightly to coat evenly to serve.

Nutritional information
Per Serving:
 * 443 Calories | 35g Total Fat | 10g Saturated Fat | 45mg Cholesterol | 625mg Sodium | 23g Carbs | 5g Fiber | 13g Protein