Crunchy Taco Salad

By Bailey1_

Ingredients

• 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

Preparation

Step 1

Mix, cabbage, tomatoes, onions, bell pepper, beans, corn and chili powder in a salad bowl. Toss salad with guacamole dressing; let salad sit 10 minutes. Sprinkle with cheese and tortilla chips and serve. Pass extra dressing.

For the dressing:

In an electric blender or food processor, blend water, lemon juice, onion, avocado, garlic, chili, cilantro leaves, oil, and salt until smooth and creamy. Add more water if too thick.