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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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From better homes and garden Ingredients:
1 (15 ounce) can black beans, rinsed and drained |
4 cups shredded iceberg lettuce |
1 medium tomato, seeded and chopped |
1 1/2 cups shredded cheddar cheese or 1 1/2 cups monterey jack cheese |
1/4 cup sliced pitted olive |
1/4 cup green onion |
6 ounces avocado dip |
1/2 dairy sour cream |
1 (4 ounce) can chopped green chili peppers, drained |
1 clove garlic, minced |
1/2 teaspoon chili powder |
1 chopped tomato |
2 cups coarsely crushed tortilla chips |
Directions:
1. Thaw avacado dip. In a 2 1/2 quart glass salad bowl layer black beans, lettuce, tomato, cheese, olives, and onion.
2. For dressing, in a medium bowl stir together avocado dip, sour cream, chili peppers, milk, garlic, and chili powder. Spread over the top of the salad. If desired sprinkle with chop tomato. Cover the surface with plastic wrap and chill for at least 2 hours or up to 24 hours.
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