Layered taco salad
Yield: 4 Servings
Ingredients:
- 1 cn Black beans(15oz); rinsed -and drained
- 4 c Shredded iceberg lettuce
- 1 md Tomato; seeded and chopped
- 1 1/2 c Shredded cheddar or Monterey -jack cheese
- 1/4 c Sliced pitted black olives
- 1/4 c Green onion
- 1 ct Frozen avocado dip; thawed
- 1/2 c Dairy sour cream
- 1 cn Chopped green chili peppers -(4oz); drained
- 1 tb Milk
- 1 cl Garlic; minced
- 1/2 ts Chili powder Chopped tomato (opt)
- 2 c Coarsely crushed tortilla
Instructions:
-chips In a 2 1/2-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
