1 x 15-oz. can reduced-sodium kidney beans, drained and rinsed
1 cup thinly sliced scallions
2 cups diced ripe red tomatoes
1 large ripe avocado, peeled, pitted and diced
1 x 12-oz. container Oikos® Roasted Red Pepper Dip
1 cup shredded sharp Cheddar cheese
1 cup crushed baked tortilla chips
In a 3 qt., clear glass, straight-sided container layer in even layers, in order: lettuce, beans, scallions, tomatoes, avocado, Oikos® Roasted Red Pepper Dip, cheese and finally on top the crushed chips. Cover with plastic wrap and refrigerate at least 2 hours before serving as a salad or as a dip with strong tortilla chips for dipping.