Recipe - Layered Taco Salad

1 cn Black beans(15oz); rinsed
and drained
4 cup Shredded iceberg lettuce
1 md Tomato; seeded and chopped
1 One half cup Shredded cheddar or Monterey
jack cheese
One fourth cup Sliced pitted black olives
One fourth cup Green onion
1 ct Frozen avocado dip; thawed
One half cup Dairy sour cream
1 cn Chopped green chili peppers
(4oz); drained
1 tablespoon Milk
1 cl Garlic; minced
One half teaspoon Chili powder
Chopped tomato (opt)
2 cup Coarsely crushed tortilla
chips

In a 2 1/2quart 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
Posted to MMRecipes Digest V3 #260

Date: 23 Sep 96 00:03:51 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM