Layered Taco Salad

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Layered Taco Salad

Source: Jackie B.

 

1 15 ounce can black beans, rinsed and drained

4 cups shredded iceberg lettuce1 medium tomato, seeded and chopped

1 1/2 cups shredded soy cheddar cheese1/4 cup sliced pitted ripe olives

1/4 cup sliced green onion1 6 ounce carton frozen avocado dip, thawed (check for vegan ingredients)

1/2 cup soy sour cream (Tofutti)1 4 ounce can chopped green chili peppers, drained

1 Tbsp. soy milk1 clove garlic, minced

1/2 tsp. chili powderChopped tomato

2 cups coarsely crushed tortilla chips

 

In a 1 1/2 quart glass salad bowl, layer black beans, lettuce, tomato, soy cheese, olives, and onion. For dressing, in a medium bowl stir together avocado dip, soy sour cream, chill peppers, soy milk, garlic, and chili powder. Spread over the top of the 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 ships. Makes 4 servings.

 

~ Pray for Peace ~

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