I N S T R U C T I O N S

To assemble the salad, arrange Fresh Express® Leafy Green Romaine® on a 13-inch round platter.

Top with rows of black beans, corn, tomato, yellow pepper, avocado, Queso Fresco cheese, red onion and cilantro.

Arrange the tortilla chips under the lettuce around the perimeter, alternating blue and yellow chips. When ready to serve, toss ingredients and drizzle each salad with dressing.

Arrange tortilla chips around each plate.

Dressing Ingredients:

1 ripe avocado, pitted, peeled, diced

4 teaspoons fresh lime juice

1 cup ranch dressing

1/2 teaspoon cumin

Dressing Instructions:

To make the dressing, mash the avocado with lime juice in a small bowl. Add ranch dressing and cumin; mix well.

I N G R E D I E N T S

2 (9 ounce) packages Fresh Express® Leafy Green Romaine®

1 (15 oz.) can black beans, rinsed and drained

2 ears fresh corn, cut off the cob

1 large tomato, chopped

1 yellow pepper, cored, chopped

1 large ripe avocado, pitted, peeled, cored, chopped

1 cup crumbled Queso Fresco cheese

1/2 cup diced red onion

2 tablespoons minced cilantro

2 cups blue corn tortilla chips

2 cups yellow corn tortilla chips

S E R V E S 4 MEXICAN NACHO SALAD RECIPE

T H I S C O L O R F U L S A L A D M A K E S A G R E AT E N T R É E O R S I D E D I S H F O R A M E X I C A N - S T Y L E F I E S TA M E A L .