Mexican Taco Salad

Prep. Time: 7 minutes
Yield: 12 servings

2 romaine hearts, shredded about ¼-inch thick
2 stalks celery, diced
½ cup packaged shredded carrots
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can sweet yellow corn Niblets, drained
1 cup light mayonnaise
½ cup Gold’s prepared chunky salsa, mild
1 cup crushed tortilla chips
1 ripe Hass avocado, peeled, pitted and diced

Preparation Instructions:
• Place romaine, celery, carrots, black beans and corn in a large salad bowl.
• Mix mayonnaise and salsa in a small bowl and add to salad.
• Add chips and avocado, and toss lightly. Serve immediately so the chips don’t get too soggy or the avocados mushy.

Additional Notes
Try crushed hard tacos in place of or in addition to tortilla chips. For a heartier version, add chopped meat sautéed with Mexican spices.