Tex-Mex Taco Salad

When you feel like Mexican food but you want something light, go for it!

Ingredients

• Salad:
• 1 large head of romaine, chopped
• 1 (15 oz.) can black beans, drained and rinsed
• 1 large orange bell pepper, diced
• 1 pint cherry tomatoes, quartered
• 2 cups fresh or frozen sweet corn
• 5 green onions, diced
• 2 cups tortilla chips (preferably high fiber)
• Dressing:
• 1 cup loosely packed cilantro, stems removed and roughly chopped
• ½ large avocado
• 3 tablespoons lime juice, more to taste
• 1-2 cloves garlic
• ¼ cup olive oil
• ¼ teaspoon salt
• ½ teaspoon cumin

Instructions

• Blend all dressing ingredients in a food processor or blender until smooth. Taste and adjust seasonings if necessary.
• Place all salad ingredients except tortilla chips in a large bowl and toss with dressing.
• Crush tortilla chips over salad and serve immediately. (If preparing the recipe ahead of time, save this step until just before serving.)