7-Layer Southwestern Dip - cooking recipe

Ingredients

3 cups shredded lettuce
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped sweet red pepper (or yellow)
1/4 cup sliced green onion
1 (8 ounce) carton nonfat sour cream
2 finely chopped jalapeno peppers
1 teaspoon shredded lime peel
1 (8 ounce) jar chunky salsa
1/2 medium avocado, peeled and coarsely chopped
2/3 cup shredded cheddar cheese or 2/3 cup monterey jack cheese
1/3 cup chopped pitted ripe olives
1 tablespoon snipped fresh cilantro or 1 tablespoon parsley (optional)
16 ounces tortilla chips

Preparation

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