Taco Salad recipe | PCC Community Markets

Ingredients

• 1 ripe avocado – pitted, peeled and chopped
• 3 tablespoons sour cream
• 6 tablespoons lime juice
• 1 tablespoon olive oil
• 2 teaspoons sugar, or to taste
• 1 clove garlic, minced
• 1 tablespoon chopped fresh cilantro
• Salt and pepper, to taste
• 2 trimmed heads romaine lettuce, chopped
• 1 cup cooked black beans
• 1 cup cooked fresh or canned corn kernels
• 1 cup chopped tomatoes
• 1 red bell pepper, seeded and chopped or 1/2 cup sliced pickled peppers
• 1/2 cup sliced black olives
• 1/2 cup crumbled cotija cheese
• Corn chips, for serving