Taco Salad - Family Style

By Lalabee

This taco salad is as beautiful as it is tasty. Serve it family-style!

Ingredients

• . In a 2-1/2-quart glass salad bowl, layer:
• 1 (15-ounce) can black beans, rinsed and drained
• 4 cups shredded iceberg lettuce
• 2 tomatoes, seeded and chopped
• 1-1/2 to 2 cups shredded cheddar or Monterey Jack
• 1/4 cup sliced pitted ripe olives
• 1/4 cup sliced green onion
• . For dressing: combine in a smaller bowl and mix with a whisk:
• 1 (6-ounce) carton avocado dip
• 1/2 cup light sour cream
• 1 (4-ounce) can chopped green chili peppers, drained
• 1 tablespoon milk
• 1 clove garlic, minced
• 1/2 teaspoon chili powder

Preparation

Step 1

3. Spread Dressing over the top of the salad.

4. Cover the surfac e with plastic wrap and chill for at least 2 hours or up to 24 hours.

5. Sprinkle 1 chopped tomato on top of salad.

6. Before serving, toss salad together and serve over crushed tortilla chips (You’ll need about 2 cups coarsely crushed tortilla chips).

Yield: 4 to 8 servings.