Although black beans are traditional for this seven layer dip, you can easily substitute tinned red kidney beans if you prefer.
200g shredded lettuce
400g black beans, cooked and drained
2 chopped fresh red chillies
2 sliced spring onions
225g sour cream
2 fresh jalapeno chillies, finely diced
1 teaspoon finely grated lime rind
250g pre-made salsa
1/2 avocado - peeled, pitted and diced
90g grated Gouda cheese
60g chopped black olives, drained
1 tablespoon chopped fresh coriander
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Directions Preparation:15min › Ready in:15min
Layer shredded lettuce on a large serving platter.
In a medium bowl, stir together black beans, red chillies and spring onions. Spoon the mixture on top of the lettuce. Gently spread sour cream over beans. Sprinkle with jalapenos and lime rind.
Drain excess liquid from salsa. Place salsa in a medium bowl. Stir in avocado. Spoon the mixture over sour cream layer. Sprinkle with cheese. Top with black olives and coriander. Serve immediately, or chill in the refrigerator.