Mexican Chopped Salad

Mexican Chopped Salad 1/3 cup Zesty Italian Dressing 1/2 tsp. ground cumin 1 can (15 oz.) black beans, rinsed 2 avocados, chopped 2 cups halved cherry tomatoes 1 yellow pepper, chopped 1/2 cup chopped red onions 1/2 cup Mexican Style Finely Shredded Four Cheese MIX dressing and cumin. COMBINE remaining ingredients in large bowl. Add dressing mixture; mix lightly. SERVE immediately. 6 servings Special Extra Add 1 cup thawed frozen corn and 2 Tbsp. chopped fresh cilantro to salad before tossing with dressing mixture. Top with 1/2 cup broken tortilla chips. Make Ahead Salad can be made ahead of time. Prepare as directed, except to not add avocados and cheese. Refrigerate up to 8 hours. Toss with avocados and cheese just before serving.