Layered Taco Salad
Ingredients
1 can black beans(15 ounce ); rinsed and drained
4 C. shredded iceberg lettuce
1 medium 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 cut frozen avocado dip; thawed
1/2 C. dairy sour cream
1 can chopped green chili peppers (4 ounces ); drained
1 Tbsp. milk
1 clove garlic; minced
1/2 tsp. chili powder
chopped tomato (optional)
2 C. coarsely crushed tortilla chips
Cooking 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 hrs. Before serving, toss salad together and serve over crushed tortilla chips.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)