Cool Beans Taco Salad
6 cups torn romaine lettuce
1 can (15 ounces) black beans, drained, rinsed
2 cups frozen corn or corn, pepper, onion mix, thawed
1 avocado, peeled, pitted and sliced
½
-1 cup Mexican blend shredded or crumbled cheese
½
cup ranch dressing
¼
cup tomatillo salsa
1 cup broken tortilla chips
Chopped fresh cilantro, for garnish
Place lettuce on serving platter. Cover with layers of beans, corn, avocado and cheese.
In a small bowl, combine dressing and salsa. Drizzle dressing over salad; sprinkle with chips.
Serves four.
Deborah Pankey, Daily Herald
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