Layered taco salad

4 Servings

Ingredients

Quantity Ingredient
1 can Black beans(15oz); rinsed and drained
4 cups Shredded iceberg lettuce
1 medium Tomato; seeded and chopped
1½ cup Shredded cheddar or Monterey jack cheese
¼ cup Sliced pitted black olives
¼ cup Green onion
1 carton Frozen avocado dip; thawed
½ cup Dairy sour cream
1 can Chopped green chili peppers (4oz); drained
1 tablespoon Milk
1 clove Garlic; minced
½ teaspoon Chili powder
Chopped tomato (opt)
2 cups Coarsely crushed tortilla chips

Directions

In a 2½-quart glass salad bowl layer, black beans, lettuce, tomato, cheese, olives and onions. For dressing, in a medium bowl stir together avocado dip, sour cream, chili peppers, milk, garlic, and chili powder. Spread over top of salad. If desired, sprinkle with chopped tomato. Cover the surface with plastic wrap and chill for 2 to 24 hours. Before serving, toss salad together and serve over crushed tortilla chips.

Per serving: 561 cal; 24g pro, 37g carb, 40g fat Source: Cooking for Today, Vegetarian Recipes, 1993 Better Homes and Garden format by Lisa Crawford

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