Crunchy Taco Salad

• 1 small head green cabbage, thinly sliced (about 4 cups), or lettuce
• 2 medium tomatoes, diced (about 1 cup)
• 1 small onion, diced (about 1/2 cup)
• 1 medium green bell pepper, diced (about 1 cup)
• 1 can (15 ounces or 450 g) kidney, pinto, or black beans, drained
• 1 can (8 ounces or 250 g) whole corn kernels
• 1/2 teaspoon chili powder
• 1/2-1 cup (125-250 g) Spicy Guacamole Dressing (see below)
• 1/2 cup (60 g) feta cheese, crumbled, or cheddar cheese, shredded
• 2 cups (125 g) corn tortilla chips, crumbled
• 1/2 cup (250 ml) water
• 1/4 cup (60 ml) fresh lemon juice
• 1/4 medium onion, peeled
• 1 medium avocado, peeled, stone removed, and quartered
• 1 clove garlic, peeled
• 1 fresh serrano green chili pepper
• 1 generous handful fresh cilantro leaves (about 1/4 cup)
• 1 tablespoon olive oil or vegetable oil
• 1 teaspoon sea salt

1. Mix, cabbage, tomatoes, onions, bell pepper, beans, corn and chili powder in a salad bowl.
2. Toss salad with guacamole dressing; let salad sit 10 minutes.
3. Sprinkle with cheese and tortilla chips and serve.
4. Pass extra dressing.
5. For the dressing:
6. In an electric blender or food processor, blend water, lemon juice, onion, avocado, garlic, chili, cilantro leaves, oil, and salt until smooth and creamy.
7. Add more water if too thick.

green cabbage, tomatoes, onion, green bell pepper, kidney, corn kernels, chili powder, dressing, feta cheese, corn tortilla chips, water, lemon juice, onion, avocado, clove garlic, fresh serrano green chili pepper, generous handful, olive oil, salt

Taken from www.cookstr.com/recipes/crunchy-taco-salad (may not work)