Layered Taco Salad

[Guest guest]

Layered Taco Salad

This classic layered salad combines lots of tasty, texturally intriguing, and

visually

appealing ingredients; black beans, lettuce, tomato, cheese, olives, avocado,

and

tortilla chips. And those are just the main ingredients, not the extra

flavors that make

it a perennial favorite.

 

~~~Salad~~~

1 can (15 oz.) black beans, rinsed and drained

4 cups shredded iceberg lettuce

1 medium tomato, seeded and chopped

1-1/2 cups Cheddar or Monterey Jack cheese shredded

1/4 cup pitted ripe olives, sliced

1/4 cup green onions, thinly sliced

 

~~~Dressing~~~

1 carton (6 oz.) frozen avocado dip, thawed

1/2 cup dairy sour cream

1 can (4 oz.) chopped green chili peppers, drained

1 TB milk

1 clove garlic, minced

1/2 tsp. chili powder

 

Garnish:

Chopped tomato, optional

 

2 cups coarsely crushed tortilla chips

 

In a 2-1/2 quart glass salad bowl layer black beans, lettuce, tomato, cheese,

olives, and onion.

 

To make the Dressing: in a medium bowl stir together avocado dip, sour cream,

chili peppers,

milk, garlic, and chili powder.

 

Spread Dressing over the top of the salad. If desired, sprinkle with chopped

tomato. Cover the

surface with plastic wrap and chill for at least 2 hours or up to 24 hours.

 

Before serving, toss salad together and serve over crushed tortilla chips.

 

Makes 4 servings.

 

Note: This cook likes to layer this salad on a large platter instead of in a

glass bowl.

 

 

 

 

 

 

 

[Guest guest]

Yummmm ........the layered taco salad sounds like a plan. Thanks for sharing.