SOUTH-OF-THE-BORDER PIEROGY SALAD

SOUTH-OF-THE-BORDER PIEROGY SALAD

1 (16.9-ounce) package Mrs. T’s Frozen Potato and Onion or Potato and Cheddar Cheese Pierogies
1 (15-ounce) jar chunky salsa
1 (15-ounce) can black beans, rinsed and well drained
6 cups shredded iceberg lettuce
1 cup shredded Monterey Jack cheese (4 ounces)

Boil pierogies according to package directions; drain and transfer to a large bowl. Add salsa and beans; toss gently.

To serve: Place shredded lettuce on a platter or individual plates; add pierogy mixture and sprinkle with cheese. Serve garnished with sliced green onions and crushed taco chips, if desired.