3 cups torn lettuce
1 - 15 oz can red kidney beans -- rinsed and drained
1 - 15 oz can black beans -- rinsed and drained
8 ounces fresh mushrooms -- sliced
1 - 12 oz can no salt added corn -- drained
1/4 cup chopped red onion
1 cup nonfat or low fat sour cream
1/4 cup snipped fresh cilantro or parsley
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup shredded low fat cheddar cheese

Place lettuce in the bottom of a large shallow clear glass bowl or baking dish (such as a trifle bowl). Add the following layers in the order listed: beans, mushrooms, corn and onion. Set aside.

In a small bowl, stir together sour cream, cilantro, vinegar, salt and pepper. Spread evenly over top of salad. Sprinkle with cheese. Cover and chill for 1 to 24 hours.

Cook's Tip - Nonfat sour cream can vary in flavor and texture among the different brands available on the market. For this recipe, choose one that has a soft texture so it will spread evenly.