LAYERED SALAD

EXPRESS EATS: This layered salad is quick and a great meal before fall is with us. Add baked corn chips. Try Asian pears for dessert.

For the dressing:

1 ( 10- ounce) can no- salt- added tomatoes with green chiles ( such as Rotel or another brand) 8 ounces reduced- fat sour cream 3 ounces reduced- fat cream cheese, softened 1 teaspoon cumin 1 clove garlic, minced

For the salad:

6 cups chopped romaine ( or other lettuce) 1 ( 15- ounce) can reduced- sodium black beans 1 1/ 2 cups fresh or frozen ( thawed) whole kernel corn 2 diced Hass avocados sprinkled with fresh lemon juice 3/ 4 cup roasted red pepper strips 1 cup shredded 50 percent light cheddar cheese 1 ( 6- ounce) can drained, sliced black olives 1/ 4 cup sliced green onions Reserve some lettuce, cheese, olives and green onions for garnish, if desired Servings: makes about 12 cups Preparation time: 20 minutes; chilling time: up to 8 hours

Mix together all dressing ingredients; set aside. In a large straight- sided ( or other) salad bowl or individual jars or bowls, layer 4 cups lettuce, black beans, corn, avocados, red pepper, 2 more cups lettuce, cheese, olives and green onions. Cover top with dressing. To garnish, top with some shredded lettuce, cheese, olives and green onions, if desired. Cover; refrigerate up to 8 hours and serve. ( Adapted from RecipeGirl, recipegirl. com.)

Per cup: 200 calories, 8 grams protein, 12 grams fat ( 52 percent calories from fat), 4.4 grams saturated fat, 17 grams carbohydrate, 20 milligrams cholesterol, 411 milligrams sodium, 6 grams fiber.

Carb count: 1.