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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For a more flavorful salad, pierce the tomatoes to absorb the salad dressing. Ingredients:
1 cup sour cream |
1/2 small bottle italian salad dressing |
1 1/2 tablespoons chili powder |
1 teaspoon garlic salt |
salt and pepper to taste |
4 avocados |
lemon juice for dipping |
1 package grape tomatoes, cut into halves |
1 (15 ounce) can kidney beans, rinsed and drained |
1 to 2 heads iceberg lettuce |
1 large package corn chips, crushed |
Directions:
1. Mix the sour cream, Italian salad dressing, chili powder, garlic salt, salt and pepper in a bowl.
2. Cut the avocados into slices and dip in lemon juice. Add the avocado slices, tomatoes and kidney beans to the sour cream mixture and mix well.
3. Marinate, covered for 3 to 12 hours.
4. To serve, tear the lettuce into bite size pieces in a salad bowl.
5. Add the desired amount of avacado mixture 1 spoonful at a time, tossing well after each addition.
6. Add the crushed corn chips and toss well to mix.
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