This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

Ingreadient

• 1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
• 1 cup buttermilk
• 1 cup fat-free plain yogurt
• ½ (1.25 ounce) package taco seasoning mix, or more to taste
• 8 cups torn romaine lettuce
• 2 roasted red peppers, diced
• 1 (14 ounce) can black beans, rinsed and drained
• 1 (14 ounce) can white corn, drained
• ¼ cup finely chopped sweet onion
• 1 (4 ounce) can diced green chile peppers
• 1 cup diced Roma tomatoes
• ½ cup shredded sharp Cheddar cheese
• 1 large avocado - peeled, pitted, and sliced
• ¼ cup chopped fresh cilantro (Optional)

Direction

1. Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
2. Line a large serving bowl with the torn lettuce.
3. Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

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