VEGETARIAN TACO SALAD

Ingredients:

• 5 ounces Spring Mix

• 15 ounces Black Beans (1 can, drained and rinsed)

• 2 Roma Tomatoes (chopped)

• 2 Ears of Corn (cooked & corn cut off)

• 1/4 Red Onion (chopped)

• 1 Avocado (chopped)

• 3 Stalks Green Onion (chopped)

• 2 tablespoons Cilantro (freshly snipped)

• 1/2 cup Monterey Jack Cheese (crumbled)

• 1/4 cup Tri-Color Tortilla Strips

• Salt and Pepper (to taste)

Avocado Lime Dressing:

• 1 Avocado

• Juice of 1 Lime

• 1 tablespoon Cilantro

• 1 tablespoon Extra Virgin Olive Oil

• 4 tablespoons Water

• 1 tablespoon Mayonnaise

• 1/4 teaspoon Garlic Powder

• 1/4 teaspoon Onion Powder

• 1/8 teaspoon Sugar or Stevia optional

• Salt and Pepper to taste

Instructions:

• Place spring mix in a large bowl. Add black beans, tomatoes, corn, red onion, avocado, green onion, cilantro, cotija cheese and tortilla strips in a large bowl. Combine.

• To make dressing, add all dressing ingredients to a blender. Blend until smooth.

• Drizzle dressing over salad. Serve immediately.