3 cups shredded lettuce
1 - 15 oz. can black beans, rinsed and drained
1/2 cup chopped red sweet pepper, and/or yellow sweet pepper
1/4 cup sliced green onions
1 - 8 oz. carton sour cream
2 finely chopped jalapeno peppers
1 tsp. shredded lime peel
1 cup chunky salsa
1/2 of a medium avocado, peeled, coarsely chopped
2/3 cup shredded Cheddar or Monterey Jack cheese
1/3 cup chopped, pitted ripe olives
1 tbsp. snipped fresh cilantro or parsley, optional
1 recipe Homemade Tortilla Chips or 16 oz. tortilla chips

Line a 12 inch platter with shredded lettuce. Stir together black beans, sweet pepper, and green onions. Spoon atop lettuce, leaving a lettuce boarder. Dollop sour cream atop bean mixture, gently spread in a smooth layer atop beans, leaving a boarder. Sprinkle jalapeno peppers and lime peel. Drain excess liquid from salsa. Stir in avocado, spoon atop sour cream layer, leaving a boarder. Sprinkle cheese on top. Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired. Serve immediately or chill for up to 6 hours. Serve with Homemade Tortilla Chips or purchased chips.

Homemade Tortilla Chips:

Cut ten 6-inch flour tortillas into wedges. Place in single layers on ungreased baking sheets.

Bake in a 350°F oven about 10 to 15 minutes or until dry and crisp.