Taco Salad with Spiced Pinto Beans

with creamy paprika dressing

Ingredients

• Garlic - 1 clove, chopped
• Vinegar, red wine - 3 Tbsp
• Mustard, Dijon - 2 tsp
• Sour cream - 1/4 cup (sub plain or Greek yogurt)
• Paprika, smoked - 1/2 tsp
• Oil, cooking - 2 Tbsp

• Cumin - 1 tsp
• Coriander, ground - 1 tsp
• Paprika, smoked - 1 tsp
• Garlic powder - 1/2 tsp
• Salt - 1/2 tsp
• Bell peppers, any color - 1, diced
• Lettuce, any crisp variety like iceberg or Boston leaf - 8 oz, shredded
• Tomatoes, Roma - 4, chopped
• Avocados - 1, diced
• Olives, black and sliced (4 oz / 113 g) - 1 can, drained and rinsed
• Beans, pinto (14 oz / 397 g) - 1 can, drained and rinsed
• Corn kernels, frozen - 1 cup
• Oil, cooking - 1 Tbsp
• Cheese, shredded Mexican blend - 4 oz
• Tortilla chips - 4 cups