Two-Bean Taco Salad

This taco salad is surprisingly light. It's filled with heart-healthy beans and dressed with a tangy yogurt-based dressing.

Regan Burns Cafiso

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Ingredients

3/4 cup plain yogurt, for the dressing		2 tablespoons chili powder
1/4 cup mayonnaise, for the dressing		1/2 teaspoon coarse kosher salt
3 tablespoons prepared green salsa (salsa verde), for the dressing		1/4 cup water
1 tablespoon fresh lime juice, for the dressing		1 can (14.5 ounces) no-salt black beans, drained and rinsed
2 teaspoons minced cilantro, for the dressing		1 can (14.5 ounces) no-salt pinto beans, drained and rinsed
1/4 teaspoon coarse kosher salt, for the dressing		10 cups torn romaine (from 1 head of lettuce)
Pinch sugar, for the dressing		1 cup frozen corn kernels, thawed
2 tablespoons olive oil		1 cup cherry tomatoes, halved
1 tablespoon minced jalapeno (about 1/2 of a jalapeno)		3/4 cup shredded cheddar cheese
1 garlic clove, minced		2 ripe avocados, halved and pitted
2 tablespoons tomato paste		Tortilla chips, for serving
1/2 cup green salsa		Fresh cilantro, for garnish

Prep: 20 min Total: 30 min (Quick)

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1
Combine all ingredients for dressing in a bowl and whisk to combine. Refrigerate dressing while you prepare the salad. If necessary, adjust consistency with a bit of water before serving.
2
Heat oil in a large frying pan over medium-high heat. Add onion, garlic and jalapeno and cook, stirring occasionally, until onion is soft, about 4 minutes. Reduce heat to medium and stir in tomato paste, salsa, chili powder and salt; cook for one minute. Add beans and water and stir to combine. Bring mixture to a simmer and cook, stirring occasionally, until beans are thoroughly heated, about 3 to 4 minutes more. Remove from heat.
3
Divide lettuce among four salad bowls and top each with bean mixture, corn kernels, tomatoes and cheese. Garnish each salad with an avocado half, fresh cilantro and tortilla chips. Pass dressing on the side.

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