This salad turned out absolutely amazingly fabulous.
The flavors are so perfect and flavorful.
Mexican Salad with Creamy Avocado Dressing
For the dressing:
1 large avocado
1 Tablespoon + 2 teaspoons fresh lemon juice
1/2 cup mayonnaise
1 teaspoon hot sauce
1/4 cup extra virgin olive oil
2 garlic cloves
3/4 teaspoon salt
Combine all ingredients in a food processor or blender and process until smooth and creamy. Taste and adjust seasonings. Cover and refrigerate. Toss salad with dressing right before serving.
For the salad:
1-1/2 to 2 heads romaine lettuce, chopped
2-3 large tomatoes or 6-7 small tomatoes
2 cups corn chips, crushed into pieces
1/2 cup cheddar cheese, shredded
15 ounce can pinto or black beans, drained and rinsed
5 green onions, chopped
Combine all ingredients in a big serving bowl and toss well with dressing. Serve immediately.
Okay so my dressing curdled a little, but once you mix it all together you can't tell. I'm not really sure why mine did that, I followed the directions to a T. Here's the website I got the recipe from, it has photos of each step you take to make it. Their dressing looks real creamy. I used the Olive oil mayonnaise for mine instead of regular mayo, not sure if that is what did it. Anyway, the flavor was awesome.
I didn't use canned beans for mine. I made my own beans. I let dry beans soak over night, then cooked my beans this morning and added some salt, garlic and cumin for flavor. Left them in the frig all day until I was ready to make the salad this evening.
I picked the dinner for our Tuesday dinner across the miles. Here is Lou's site and she should have her photos of her dinner up soon.