| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegetarian, Salads |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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