Taco Salad

1  can black beans, 
rinsed and drained 
4 cup shredded iceberg lettuce 
1  medium tomato, 
seeded and chopped 
1 1/2 cup shredded cheddar 
or Monterey Jack cheese 
1/4 cup sliced pitted ripe olives 
1/4 cup sliced green onion 
1  frozen avocado dip, thawed 
1/2 cup dairy sour cream 
1  can chopped green chili peppers, 
drained 
1 tbsp milk 
1  clove garlic, minced 
1/2 tsp chili powder 
  chopped tomato (optional) 
2 cup coarsely crushed 
tortilla chips 

In a 2.5 qt glass salad bowl 
layer black beans, lettuce, 
tomato,cheese, 
olives and onion.
For dressing, 
in a medium bowl stir together 
avocado dip, sour cream, 
chili peppers, 
milk, garlic, and chili powder. 
Spread over the top of the 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.