2 cans (16 oz. each) refried beans
1 can (4 oz.) chopped green chilies, drained
1 envelope (1 1/4 oz.) taco seasoning mix
2 ripe avocados, peeled and pitted
2 tbsp. lemon juice
1 jar (16 oz.) taco sauce, mild, medium or hot (divided use)
1 1/2 cup sour cream
3 cup shredded lettuce
1 1/2 cup shredded cheddar cheese (6 oz.)
Black olives slices

Combine prepared vegetables (select 1 cup each of a selection of cauliflowerets, sliced carrots, cherry tomatoes, zucchini, sliced mushrooms, green pepper strips or green beans) in a 1 quart jar.

Combine remaining ingredients in a separate jar. Shake vigorously to blend.

Pour over vegetables. Cover and refrigerate 4 hours or overnight. Shake jar several times to coat top vegetables with marinade.

These vegetables will keep 4 to 5 days in the refrigerator.