We have featured several versions of taco salads in the past, and many of our community members say they turn to them when they need a quick, customizable meal. This one is classic with seasoned pinto beans, avocados, and a creamy paprika dressing. Toss all of the salad components together or just set everything out and customize the salads as you go.
Make dressing - Chop garlic. Whisk garlic with vinegar, mustard, sour cream, paprika (portion for dressing), and cooking oil (portion for dressing). Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Make spice mix - Combine cumin, coriander, paprika (portion for salad), garlic powder, and salt. (Can be done up to 5 days ahead)
Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
Heat a skillet with oil (portion for taco salad) over medium heat. Add beans and corn. Saute for 1 minute to heat through. Add spice mix and saute for 1 to 2 minutes more, until spices are fragrant.
Assemble salads by forming a bed of lettuce and topping it with bell peppers, tomatoes, avocados, and olives. Top with beans, corn, and cheese.
Dress salads with creamy paprika dressing. Serve with tortilla chips (you can crumble these over the top or use them to scoop up the other ingredients). Enjoy!