Taco Salad With A Twist
- Dressing:
- 1 small avocado, peeled and pitted
- 1 large clove garlic
- 1/2 cup fresh cilantro
- juice of 1 lime
- 1 (4.5 oz)can chopped green chiles
- 1/4 teaspoon ground cumin
- Salad:
- 1 (15 oz) can black beans, rinsed and drained
- 1 (8 oz) can juice-packed pineapple tidbits, drained
- 1 1/2 cups frozen corn kernels, defrosted
- 1/2 small red onion, chopped
- 1 cup sliced black olives
- 1 cup cubed smoked gouda cheese
- 6 ounces blue corn tortilla chips
- 12 leaves romaine lettuce, shredded
- your favorite salsa to serve on the side
- Combine dressing ingredients in blender and process until smooth. Set aside. Combine salad ingredients (black beans through cheese) in a large bowl. Compose individual salads on 6 plates as follows: tortilla chips, lettuce, then salad mixture. Drizzle the top with dressing, and pass the salsa on the side.
dressing, avocado, clove garlic, fresh cilantro, lime, green chiles, ground cumin, salad, black beans, pineapple, corn kernels, red onion, black olives, gouda cheese, tortilla chips, romaine lettuce, your favorite salsa
Taken from www.epicurious.com/recipes/member/views/taco-salad-with-a-twist-1206864 (may not work)