Mexican Salad Recipe

Dressing:
1 large ripe avocado, mashed
1/2 cup sour cream
2 tablespoons Italian dressing
1 teaspoon minced onion
3/4 teaspoon chili powder
1/4 teaspoon salt

Combine ingredients and set aside

2 cups lettuce, shredded
1 15-oz can kidney beans, drained
2 medium tomatoes, chopped
1 to 2 tablespoons chopped green chiles
1/2 cup chopped black olives
1 cup grated Cheddar cheese, divided
1/2 cup crushed corn chips
Picante sauce to taste

Toss together lettuce, beans, tomatoes, chiles and olives. May be prepared ahead up to this point. Just before serving, layer lettuce mixture, dressing, picante, half the cheese, corn chips and remaining cheese in a large bowl.