5 ounces extra virgin olive oil
5 ounces corn tortilla chips
1 cup black beans, rinsed and drained
1 tablespoon shredded sharp Cheddar cheese
1 teaspoon minced fresh chives
1 teaspoon minced onion
1/2 teaspoon ground cumin
salt and pepper to taste
In a medium bowl, whisk together the olive oil, chips, black bean, cheese, water, chopped black-eyed peas, sliced red onion, shredded cheese, sliced red bell pepper, diced green bell pepper, diced green bell peppers, diced green bell pepper, diced green bell peppers, drained chopped cabbage, diced avocados, diced green chiles, crushed tortilla chips, diced tomatoes, diced green chiles, diced green onions, diced shredded cheese (optional), sliced red onion, dried tarragon, fresh lemon peel, chopped green onions, fresh cilantro, chopped green onions, sliced green bell peppers, diced red bell pepper, dried cumin, crushed red pepper, chopped tomatoes, green chiles, diced jalapeno peppers, shredded cheese (optional), shredded cheese (optional), lemon peel, crushed pepper, sliced green peppers, chicken, white meat, shredded cheese (optional), sour cream, chopped tomato, chopped onion, taco sauce (optional), salsa, green salsa, taco seasoning, salad dressing, bread crumbs, toothpicks, tortilla mix, taco wrap, sliced black-eye steak)
In a large bowl, whisk together the corn tortilla chips, black beans, shredded sharp cheese, chives, onion, cumin, salt, pepper and taco sauce until smooth. Serve taco salad immediately.