Taco Salad with Creamy Avocado Dressing

I've always had a soft spot for a taco salad especially when the weather is warm and the lettuce is crisp. The substitution of beans for beef, makes this meal much healthier for you and your family, and the irresistible dressing will no doubt lead to a bunch of recipe requests, so beware. Note: Depending on what kind of salsa you decide to use you may need to add some salt to taste.

Recipe:

Taco Salad with Creamy Avocado Dressing

Ingredients

4-5 cups chopped crisp lettuce
1 3/4 cups cooked pinto beans
2 cups cherry tomatoes, halved or quartered
1 cup corn kernels
¼ cup chopped scallions
1 large ripe avocado

Dressing
¾ cup salsa
½ cup sour cream
1/4 cup diced cilantro
1 1/2 limes, squeezed for juice

1 cup crushed tortilla chips


1. Combine lettuce, beans, tomatoes, corn, and scallions in serving bowl.

2. Mash avocado in separate bowl. Whisk in salsa, sour cream, cilantro, and lime juice. Pour dressing over salad, toss well. Top with crushed chips.