Ingredients:
Prep time: 20 minutes Chill time: up to 8 hours Makes 8-10 servings (about 12 cups) 1 large red or yellow bell pepper, seeded and chopped 1/3 cup chopped red onion 1 bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix 1 cup shredded Mexican cheese blend 2 cans (15 ounces each) Read Three Bean Salad, drained 1/2 cup low-fat mayonnaise 1/2 cup low-fat sour cream 2 tablespoons finely chopped chipotle peppers in adobo sauce 1/2 cup crumbled tortilla chips (optional) 1 small avocado, sliced (optional)

Instructions:
In 3.5-quart salad bowl or soufflé dish (preferably straight-sided), layer salad as follows: bell pepper, onion, lettuce, cheese and three bean salad. Mix together the mayonnaise, sour cream and chipotle peppers. Spread over top of salad. Cover and refrigerate up to 8 hours. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve. Note: Read Four Bean Salad can be substituted for Three Bean Salad.