Layered Taco Salad

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Title: Layered Taco Salad
Categories: Vegetarian, Salads
Yield: 4 Servings

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
-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

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