2 c. shredded lettuce
1 can (1 lb.) kidney beans, drained
2 med. tomatoes, skinned, chopped and seeded
1 tbsp. chopped green chiles
1 can (2 1/4 oz.) sliced ripe olives
1 lg. avocado
1/2.c sour cream
1/2 c. coarsely crushed corn chips
2 tbsp. Italian salad dressing
1 tsp. instant minced onion
3/4 tsp. chili powder
1/4 tsp. salt
1/4 tsp. seasoned salt
Dash of pepper
1/2 c. shredded sharp Cheddar cheese

In a salad bowl, combine lettuce, beans, tomatoes, chiles and olives. Chill. Place avocado, sour cream, salad dressing, onion and seasonings into blender. Blend just to mix. (Or, blend ingredients with a fork to mash.)

Taste! Reseason as desired. Cover and chill. At serving time, toss salad lightly with dressing. Top with cheese and chips. Makes 4 to 6 servings. May need to make more.