Mexican Seven Layer Salad

This recipe is great to serve along with Enchiladas or to take to a barbecue or potluck. It can also be made ahead and refrigerated. Cook time is chill time I promise there wont be any left!

• Ready In: 1 hr
• Serves: 10

Ingredients

• 1  head lettuce
• 1⁄4 cup  shredded red cabbage
• 3  carrots, grated
• 1 -2  tomatoes, diced (depending on size)
• 2  avocados, peeled pitted and diced
• 1  tablespoon fresh lemon juice
• 1  bunch green onion, chopped
• 1  cup black beans, rinsed and drained
• 1 (12 ounce) package tortilla chips, crushed
• 2  cups  shredded cheddar cheese
• 1 (16 ounce) bottle  ranch salad dressing
• 1⁄2 packet  taco seasoning (optional)

Directions

1. Chop lettuce and toss in a large bowl with grated cabbage and carrots.
2. Spread mixture into the bottom of a deep glass salad bowl.
3. Peel and slice avocado and toss with lemon juice.
4. This prevents avocado from turning brown.
5. Evenly cover the lettuce with a layer of tomato, followed by a layer of avocado, a layer of green onion, a layer of beans and a layer of chips.
6. Pour the dressing over all and sprinkle with the cheese.
7. Cover and refrigerate for at least 45 minutes before serving.
8. For a spicier dressing mix taco seasoning with Ranch dressing if desired.