3 C torn lettuce
15 oz can- kidney beans, rinsed & drained
15 oz can- black beans, rinsed & drained
12 oz. can- no salt added corn, drained
1/4 C chopped red onion
1 C nonfat or low-fat sour cream
1/4 C chopped fresh cilantro
2 Tbsp white wine vinegar
1 Tbsp lime juice
1/4 tsp salt
1/8 tsp pepper
1 C shredded low-fat cheddar cheese
Place lettuce in the bottom of a large, shallow clear glass bowl or baking dish. Add the following layers in the order listed: beans, corn and onion. Set aside.
In a small bowl, stir together sour cream, cilantro, vinegar, lime, salt and pepper. Spread evenly over top of salad. Sprinkle with cheese. Cover and chill for 1 to 24 hours.
Stir and mix well just prior to serving.