Name: Tex-Mex Salad Flatbread with Beans, Corn & Avocado Ranch Dressing
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 (398 ml) cans black beans; ¾ (227 g) block cheddar cheese; 1 small bunch cilantro; 1 ½ cups frozen corn; 3 limes; ¾ cup plain Greek yogurt; 1 ½ medium red onions; 1 ½ (142 g) pkg spring mix (mixed greens); 3 tomatoes; 6 whole grain pitas; chili powder; cumin, ground; extra virgin olive oil; garlic powder; honey; onion powder; salt

Tex-Mex Salad Flatbread with Beans, Corn & Avocado Ranch Dressing Tex-Mex Salad Flatbread with Beans, Corn & Avocado Ranch Dressing — a 35-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ avocados

3 (398 ml) cans black beans

¾ (227 g) block cheddar cheese

1 small bunch cilantro

1 ½ cups frozen corn

3 limes

¾ cup plain Greek yogurt

1 ½ medium red onions

1 ½ (142 g) pkg spring mix (mixed greens)

3 tomatoes

6 whole grain pitas

chili powder

cumin, ground

extra virgin olive oil

garlic powder

honey

onion powder

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Halve and pit the avocados. Slice thinly while still in skin, then scoop out into a medium bowl and mash with a fork until smooth.

Juice half the limes into the bowl with the avocado; cut remaining limes into wedges and set aside.

Add yogurt, honey, and spices to the bowl; whisk to combine the dressing and set aside.

Small dice tomatoes and place in a large bowl.

Peel and small dice onions; add to the bowl with the tomatoes.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Place corn in a large colander and run under cold water to thaw. Drain and rinse beans in the colander with the corn; set aside to drain further.

Divide pitas between two baking sheet pans and drizzle with oil. Place in the oven and bake until pitas are toasted, 3-4 minutes.

Meanwhile, add corn, beans, and mixed greens to the bowl with the tomatoes; toss to combine the salad.

Coarsely grate cheddar.

To serve, divide pitas between plates, then top with salad, cheese, and dressing. Place lime wedges on the side and enjoy!

Open this recipe in Flambette