Layered Taco Salad

[Guest guest]

Layered Taco Salad

 

1 15oz. can black beans, rinsed and drained

 

4 cups iceberg lettuce, shredded

 

1 med. tomato, seeded and chopped

 

1 1/2 cups shredded Cheddar or Monterey Jack cheese

 

1/4 cup sliced pitted ripe olives

 

1/4 cup sliced green onion

 

1 6oz. carton avocado dip, thawed

 

1/2 cup sour cream

 

1 4oz. can chopped green chili peppers, drained

 

1 Tbs. milk

 

1 clove garlic, minced

 

1/2 tsp. chili powder

 

2 cups coarsely crushed tortilla chips

 

 

 

For dressing, in a medium bowl, stir together avocado

dip, sour cream, chili peppers, milk, garlic and chili

powder. Spread over top of salad. Cover with plastic

wrap and chill 2-24 hours. Before serving, toss salad

together and serve over crushed tortilla chips. Makes

4 servings.

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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