Layered Mexican Salad

This is a delightful salad and the dressing is made with an avocado base, sour cream, green chilies, milk and minced garlic. It adds a zesty flavor without being too spicy for those who don't care for overpowering spicy taste. Cooking time is the chill time (2-24 hours)

• Ready In: 2 hrs 10 mins
• Serves: 8
• Yields: 1 salad

Ingredients

• 1 (15 ounce) can pinto beans, rinsed and drained
• 4  cups  shredded iceberg lettuce
• 1  large tomatoes, chopped
• 1 1⁄2 cups  Mexican blend cheese, shredded
• 1⁄2 cup  sliced black olives
• 1⁄2 cup  sliced green onion
• 6  ounces frozen avocado dip, thawed
• 1⁄2 cup sour cream
• 1 (4 ounce) can diced green chilies (I used mild)
• 1  tablespoon milk
• 1 1⁄2 teaspoons  minced garlic (Can use more if you prefer. I used the jar kind)
• 2  cups  coarsely crushed lay's  Fritos corn chips (can use more if you desire)
• 1 1⁄2 cups alfalfa sprouts (to your taste)
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can  can whole kernel corn, drained
• 1 (15 ounce) can  can  refried beans
• 4  hard-boiled eggs

Directions

1. Layer in a glass large salad bowl: pinto beans, bean sprouts, tomatoes, sliced eggs, green onion, corn, garbanzo beans, olives, cheese.
2. Add anything else you choose for your salad.
3. Make Dressing: In a bowl, stir together avocado dip thawed, sour cream, green chilies, garlic and milk.
4. Put more cheese on top of salad and then spread dressing over top so that an edge of the cheese shows.
5. Cover with plastic wrap and chill 2 hours-24 hours. Serve on a bed of coarsely crushed Fritos.
6. Garnish top with 1 tablespoons chopped tomato, 1 teaspoons of sliced black olives and a sprinkle of green onion.