2 cups chopped romaine lettuce

2 avocados, mashed well

1 cup non-fat Greek yogurt

2/3 c. black beans

1/2 c. diced tomatoes

1/2 cup shredded cheddar cheese

Sliced black olives and scallions, to garnish


Spread chopped romaine lettuce at the bottom of a large bowl. Add avocado layer on top, and smooth out with a spoon. Spoon Greek yogurt later and smooth, if necessary. Layer black beans, then diced tomatoes on top. Sprinkle cheese and add olives and scallions.

Presented by Virginia Turner, UT Medical Center