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Inspired by the popular Mexican chopped salad on restaurant menus, this salad is a delicious variety of textures and tastes. Photo credit: Joanne Bruno from Eats Well with Others.
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup milk
4 teaspoons cider vinegar
4 teaspoons McCormick® Perfect Pinch® Mexican Seasoning
1 package (12 ounces) Romaine and iceberg salad blend
1 can (15 ounces) black beans, drained and rinsed
1 can (8 3/4 ounces) whole kernel corn, drained
1 medium avocado, cut into chunks
1 cup halved grape tomatoes
1/2 cup coarsely crushed tortilla chips
1/4 cup crumbled Mexican queso fresco
For the Dressing, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
For the Salad, toss all ingredients in large bowl until well blended. Serve with Dressing.
(Amount per serving)