---------- Recipe via Meal-Master (tm) v8.03
  
       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
   
   Source: Cooking for Today, Vegetarian Recipes, 1993
   Better Homes and Garden
   format by Lisa Crawford
  
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