Layered Taco Salad Recipe

• 15-ounce can black beans, rinsed and drained
• 4 cups iceberg lettuce, shredded
• 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
• 6-ounce carton frozen avocado dip, thawed
• 1/2 cup dairy sour cream
• 1 tablespoon milk
• 1 clove garlic, minced
• Chopped tomato (optional)
• 2 cups coarsely crushed tortilla chips

1. In a large serving bowl, place layers of the beans, lettuce, cheese, onion, and tomato.
2. Using a separate bowl, stir together the milk, sour cream, avocado dip, and garlic.
3. Drop spoonfuls of the dressing on top of the salad, then add the remaining chopped tomatoes.
4. Cover and chill for 2 hours.
5. Toss in chrushed tortilla shells before serving.

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