7 Layer Salad

1lb small/plum tomatoes, seeded and finely chopped
1 green onion, finely chopped
1 clove garlic, finely chopped
½ jalapeno Chile, seeds and ribs removed, finely chopped
2 T lime juice
Salt and pepper
1 t canola oil
1 sm. Onion, finely chopped
½ t chili powder
1 can of pinto beans (15 oz), rinsed, and drained
1 ripe Hass avocado, pitted and peeled
1 T fresh cilantro, chopped
1 C whole corn, or fresh corn kernels from 2 ears
1 lg. red bell pepper, finely chopped
4 oz low fat sour cream
1 ½ oz low fat shredded cheddar cheese

1. In lg. bowl, combine tomatoes, green onion, garlic, jalapeno, 1 T lime juice, and ¼ t salt.
2. In 8” skillet, heat oil on medium. Add onion; cook 3-4 minutes or until golden, stirring often. Add chili powder; cook 1 minute. Remove from heat; add beans and 1/8 t each of salt and black pepper. Mash until almost smooth.
3. In bowl, with a fork, mash avocado, cilantro, remaining lime juice and 1/8 t salt, until almost smooth.
4. In 1 ½ qt., straight sided bowl, spread bean mixture in even layer. Top with corn and bell pepper. Spread sour cream and then the salsa (step 1) over vegetables. Dollop avocado mixture over salsa; spread into an even layer. Sprinkle with cheese. Serve immediately, or cover and refrigerate up to 2 hrs. Serve with tortilla chips (baked)