Ingredients

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

Directions

1. Place 3 cups of the lettuce in the bottom of a 3-quart clear salad bowl. Layer ingredients in the following order: black beans, tomatoes, frozen corn, sweet pepper, jicama, remaining lettuce, ham, green onions, and cheese.

2. For dressing: In a small bowl, stir together mayonnaise, sour cream, and chili powder. Spoon dressing over salad, sealing to edge of bowl. Cover tightly with plastic wrap. Chill in the refrigerator for 6 to 24 hours.

3. To serve, garnish with radish slices and sprinkle with cilantro. Toss lightly to coat evenly to serve. Makes 8 to 10 side-dish salads.