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 Posted to MM-Recipes Digest V3 #260 Date: 23 Sep 96 00:03:51 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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|Serving Size: 1 Serving (857g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 208 (23%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 559.8mg||172 %|
|Sodium 483.7mg||17 %|
|Potassium 589.4mg||16 %|
|Total Carbohydrate 141.6g||42 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 141g|
|Protein 32.9g||47 %|
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Calories per serving: 891
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