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