Who can resist the draw of a gorgeous layered salad? This one comes with a creamy chipotle-spiked dressing freshened up with a bit of lime.

DRESSING
1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon lime juice
2 teaspoons mashed chipotle chile in adobo sauce*
1 teaspoon grated lime peel

SALAD
6 cups torn romaine lettuce, divided
1 cup cooked corn kernels
1 cup diced seeded tomato
1 avocado, diced (about 1 cup)
1 cup diced orange bell pepper
1 cup canned black beans, drained, rinsed
1 cup finely diced red onion
1 cup diced pepper Jack cheese
1 cup coarsely crushed tortilla chips

1. Whisk all dressing ingredients in small bowl. Let stand at room temperature 10 minutes. (Dressing can be made 1 day ahead. Cover and refrigerate.)

2. In deep 10-cup clear glass bowl or baking dish, layer half of the lettuce. Top with corn, tomato, avocado, bell pepper, beans, remaining lettuce, onion and cheese, spreading each to sides so layers will show. Spread dressing over top, covering cheese completely.

3. Serve immediately or cover and refrigerate up to 2 hours. Sprinkle with chips just before serving.

TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove veins and seeds for less heat. Refrigerate remaining chiles for about 1 week.

8 (1 1/4-cup) servings

PER SERVING: 265 calories, 16.5 g total fat (6 g saturated fat), 8.5 g protein, 23 g carbohydrate, 25 mg cholesterol, 325 mg sodium, 5.5 g fiber