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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

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.

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Accuracy is believed to be good, but is not guaranteed.
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