Mexicali Rose Taco Salad

• 1 head red leaf lettuce, rinsed
• 15-oz. can black or navy beans, drained and rinsed
• 15 1/4-oz. can corn, drained
• 6-oz. can pitted black olives, drained
• 1 bunch scallions, cut into 1-inch lengths
• 2 medium-sized tomatoes, thinly sliced
• 1 ripe avocado, peeled and thinly sliced
• 1 cup loosely packed fresh coriander leaves
• 1 to 2 jalapeno chiles, thinly sliced, for garnish
• 1/2 cup olive oil
• Juice of 1/2 lime
• 1 tsp. chili powder, or to taste
• 3 Tbs. taco sauce
• 1 Tbs. granulated sugar, or to taste
• Salt and freshly ground black pepper, to taste

1. Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.
2. Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine.
3. Add avocado and coriander leaves and stir in gently.
4. To make dressing, combine ingredients in bowl and beat together to combine.
5. Toss salad ingredients with dressing.
6. To serve, scoop bean mixture into the salad bowl.
7. Garnish with sliced jalapenos.

red leaf, black, corn, black olives, scallions, tomatoes, avocado, fresh coriander leaves, jalapeno chiles, olive oil, lime, chili powder, taco sauce, sugar, salt

Taken from www.vegetariantimes.com/recipe/mexicali-rose-taco-salad/ (may not work)