Layered Tex-Mex Taco Salad

I have never been a traditional layered salad fan. Straight up mayo over top of peas and lettuce, not really my thing.  However, when I saw this layered tex-mex taco salad, I was intrigued.  I had to bring a salad for an event at church and thought I would give it a shot, and figured, hey, if it is no good, at least I'm not stuck with the whole thing myself.  Turns out it is really tasty!  the whole thing got eaten up and I even had two servings.  I feel like it tastes like a layered taco dip, just with more lettuce so it is healthy.  I recommend it.

I do apologize for 2 things though.  One, I layered all wrong. The cheese should be under the dressing layer.  Two, I had to add the avocado right before serving, so I cut it and added it while at church, so the only pictures I have of it are what Bill took on his phone with horrible lighting - so the pictures aren't even as good as my normally mediocre pictures.

Layered Tex-Mex Taco Salad
From: Kraft Recipes

Ingredients:
1/2 cup mayo or miracle whip
1/2 cup reduced fat sour cream
1 Tbsp Taco Seasoning Mix
1 can (15oz) black beans, rinsed
6 cups coarsely chopped iceberg lettuce
1/2 cup sliced red onions
1 1/2 cups Mexican style finely shredded four cheese
1 cup tomatoes chopped
1 avocado
1/4 cup loosely packed fresh cilantro

Directions:
1. Mix first 3 ingredients until well blended.

2. Layer beans, lettuce, onions, cheese and tomatoes in large bowl.

3. Spread dressing mixture over salad.  Refridgerate 2 hours.

4. Chop avocado; spoon over salad just before serving and sprinkle with cilantro