Layered Taco Salad
| Yield: | 4 Servings |
| Categories: | Salads, Vegetarian |
| 1 | cn | Black beans(15oz); rinsed and drained |
| 4 | c | Shredded iceberg lettuce |
| 1 | md | Tomato; seeded and chopped |
| 1 1/2 | c | Shredded cheddar or Monterey jack cheese |
| 1/4 | c | Sliced pitted black olives |
| 1/4 | c | Green onion |
| 1 | ct | Frozen avocado dip; thawed |
| 1/2 | c | Dairy sour cream |
| 1 | cn | Chopped green chili peppers (4oz); drained |
| 1 | tb | Milk |
| 1 | cl | Garlic; minced |
| 1/2 | ts | Chili powder |
| Chopped tomato (opt) | ||
| 2 | c | Coarsely crushed tortilla chips |
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