1/2 c. sour cream
1/2 c. salsa
2 tbsp. chopped cilantro (fresh coriander), divided
1 c. canned kidney beans, rinsed and drained
1/2 c. cubed low-fat Monterey Jack cheese, about 3 oz.
2 green onions, sliced
8 oz. cooked London broil, sliced (about 2 c.)
1 sm. head iceberg lettuce, shredded
5 radishes, thinly sliced
1 sm. avocado, peeled and sliced
1/2 c. small pitted ripe olives
30 tortilla chips (about 2 oz.)

In small bowl combine sour cream, salsa, and 1 tablespoon cilantro; set aside.

In medium bowl combine beans, cheese, green onions, and remaining 1 tablespoon cilantro.

To serve, on four individual plates arrange bean mixture, beef, lettuce, radishes, avocado, olives, and tortilla chips. Serve with salad dressing. (Salad can also be arranged on large serving platter.)

NOTE: To make lower-fat tortilla chips instead of using packaged chips, heat oven to 350 degrees. Cut each of 5 flour or corn tortillas into 6 wedges. Place on lightly greased baking sheet. Spray chips with non-stick cooking spray and sprinkle with a little salt, if desired. Bake 10-12 minutes until crisp. Cool. Serves 4.