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 cheese
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
Chopped tomato (opt)
2 cup Coarsely crushed tortilla chips
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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 Posted to MM-Recipes Digest V3 #260
Date: 23 Sep 96 00:03:51 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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