1 c. pinto beans, drained
1 1/2 tsp. taco seasoning
1 tsp. vinegar
1 c. kernel corn
1/2 c. green pepper
1/2 c. red pepper
1 c. mayonnaise
1/2 c. picante sauce
1 c. sour cream
2 firm packed c. shredded lettuce
1 c. Italian sausage, fried, drain off fat, cooled & crumbled
1/4 c. diced onion
1/4 c. chopped parsley
1 c. chopped tomatoes
1/2 c. grated Monterey Jack cheese
1 1/2 c. mayonnaise
1/2 c. picante sauce
1 1/2 c. sour cream
2 tbsp. half and half

Mix together pinto beans, taco seasoning and vinegar. Place as a first layer in a 3 quart glass bowl or trifle bowl. Mix together corn, green and red pepper and layer over the beans, cover with lettuce. In a separate bowl, mix together mayonnaise, picante sauce, sour cream and half and half; blend well. Spread half the dressing over the lettuce. Layer the crumbled Italian sausage, layer chopped tomatoes and remaining lettuce. Cover with remaining dressing. Sprinkle cheese over. Refrigerate for several hours. Yield: 8 to 10.