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Ingredients:
1 can black beans(15oz), rinsed and drained
4 cup shredded iceberg lettuce
1 medium tomato, seeded and chopped
1 1/2 cup shredded cheddar or monterey jack c, heese
1/4 cup sliced pitted black olives
1/4 cup green onion
1 carton frozen avocado dip, thawed
1/2 cup dairy sour cream
1 can chopped green chili peppers (4oz), drained
1 tbsp milk
1 cl garlic, minced
1/2 tsp chili powder
1 chopped tomato (opt)
2 cup coarsely crushed tortilla chips
Instructions:
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
Servings: 4
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
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