LAWL has a dip in the cookbook. This is my version of it with a few very minor changes:

Makes 1 serving
1/2d, 1/2p, v, fa

1/2c or 1c cooked kidney beans (size according to plan)
2 green onions, chopped (white and green parts)
1/2 small tomato, chopped
9 black olives, chopped
1 oz RF shredded cheddar cheese
2Tbsp salsa
1Tbsp RF sour cream

Put beans and 1 green onion into a bowl and mash with a potato masher until it gets to be a paste (you can use a fork, too, but this was much quicker). Transfer to your serving bowl, if needed.

Layer the remaining ingredients in the following order:
tomato, olives, cheese, salsa, sour cream, 1 green onion

Can be served immediately, chill for the flavors to meld together.

You can have this on a 50 calorie tortilla, with pita chips, or veggies.

I toasted a hard taco shell (50 calories), and broke it into pieces to dip. I don't think COD likes me using the taco shell, but I'm not asking.

Sounds great but can you tell me if the kidney beans are from a can or are they in a bag like the ones you made homemade baked beans with?
Thanks,
Mary

I used the canned ones and rinsed them really well. I didn't notice a "sodium" gain and I've had this for lunch three times so far.

Thanks, that will make it so much easier to prepare, I must put it on my list of "to try".
Mary