Skip to main content

Send a Meal Blog

Saturday, August 28 2010
1 15-ounce can  black beans, rinsed and drained
4 cups  shredded iceberg lettuce
1 medium  tomato, seeded and chopped
1-1/2 cups  shredded cheddar or Monterey Jack cheese
1/4 cup  sliced pitted ripe olives
1/4 cup  sliced green onion
1 6-ounce carton  frozen avocado dip, thawed
1/2 cup  dairy sour cream
1 4-ounce can  chopped green chili peppers, drained
1 tablespoon  milk
1 clove  garlic, minced
1/2 teaspoon  chili powder
  Chopped tomato (optional)
2 cups  coarsely crushed tortilla chips

1. In a 2-1/2-quart glass salad bowl layer black beans, lettuce, tomato, cheese, olives, and onion.
2. For dressing, in a medium bowl stir together avocado dip, sour cream, chili peppers, milk, garlic, and chili powder. Spread 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.
3. Before serving, toss salad together and serve over crushed tortilla chips. Makes 4 servings.

Nutrition Facts
Calories 561, Total Fat 40 g, Saturated Fat 14 g, Cholesterol 58 mg, Sodium 1277 mg, Carbohydrate 37 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:29 am   |  Permalink   |  0 Comments  |  Email

Post comment
Email Address

(max 750 characters)
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.