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
Steps:
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.
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