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15-oz can black beans, rinsed and drained 4 c. shredded romaine or iceberg lettuce 1 1/2 c. (6 oz.) shredded cheddar cheese 1/2 tomato, chopped sliced green onion (opt.) Layer black beans, lettuce, cheese, and tomato in a 2 1/2 quart glass salad bowl. Spread dressing over the top of the salad. Cover the surface with plastic wrap and chill 2-24 hours. If desired, sprinkle with sliced green onions. Toss salad just before serving. Serves: 6 Dressing 6-oz carton avocado dip 1/2 c. sour cream 4-oz. can chopped green chili peppers, drained 1 Tbsp. milk 1 clove garlic, minced 1/2 tsp. chili powder Combine avocado dip, sour cream, chili peppers, milk, garlic, and chili powder in a medium bowl. Set aside until time to add it to the salad. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |