Chips and Beans

A. Layered Bean Dip Ingredients:

3 c. cooked beans (pinto)

½ c. water

1 t. salt

cabbage or lettuce, shredded (4c)

tomato, diced

avocado, diced

A. Directions:

1. Blend beans, water, and salt

2. Spread beans into the bottom of a bowl or dish

3. Sprinkle cabbage, tomatoes, and avocados on top

4. Dip with corn chips

B. Avacado Bean Salad Ingredients:

2 avocados, mashed

¼ t. garlic salt

cabbage, shredded (6c)

1 ½ c. cooked beans (pinto or kidney)

¼ t. salt

tomato, diced (optional)

B. Directions:

1. Mash avocado and garlic salt in a small bowl.

2. Place cabbage in a medium-sized salad bowl and stir in avocados.

3. Top with beans, tomatoes, and salt.

4. Dip with corn chips

C. Black Bean and Corn Salsa
3 1/2 c. Black or Pinto beans (2 cans)
1 can Corn (1 1/2 c.)
2 c. Salsa =
(2 c. Tomatoes, 1/2 c. Green pepper, 1/4 c. Onion,
1T. Parsley, 2T. Olive oil, 1 1/2 T. Vinegar, 1 t. Salt, 1/2 t. Pepper)

D. Homemade Corn Chips

(Serves 8 - - 8 chips each)

16 corn tortillas

oil

salt

D. Directions:

1. Preheat oven to 400*

2. Place tortillas on 2 cookie sheets (8 on each sheet)

3. Spray with olive oil

4. Sprinkle with salt (about 1t. salt total)

5. Cut each tortilla into 4 chips

6. Bake for 15-18 min.