Title: Layered taco salad
 Categories: Vegetarian, Salads
      Yield: 4 Servings
 
      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
 
  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