Tex-Mex Salad

Lately I have been thinking I should do more than just eat my Wholly Guacamole Salsa straight out of the container (yes it is that good) So I have been searching for recipes to use it in. Below is one I am going to be doing later this week. It looks delicious. 

Tex-Mex Salad

Chopped cooked chicken (I will be using leftover from dinner) 3 1/2 cups  
Can of kernel corn, drained 341 ml  
Can of black beans, rinsed and drained 540ml  
Chopped red onion 2 cups  
Halved grape tomatoes 2 1/2 cups
Ripe avocado, peeled, pitted and chopped (Wholly Avocado would work too) 1  
Coarsely chopped romaine lettuce 5 cups  
Salsa (Wholly medium) 1/2 cup
Olive (or cooking) oil 1/4 cup  
Balsamic vinegar 2 tbsp.
Sour cream 2 tbsp.  
Tortilla chips (I may be trying this with the Beanito chips) 3 cups
first you combine first 7 ingredients in large serving bowl.

Salsa Dressing: Combine salsa, oil, vinegar and sourcream in jar with tight-fitting lid. Shake well. Makes 3/4 cup dressing. Drizzle over chicken mixture.

Add tortilla chips. Toss. Makes about 14 cups .

Keep refrigerated. 

I can not wait to try this out. I will be sure to update you on how it turns out. My kids love Tex-Mex so it should be a big hit.

Pic source and recipe adapted from Companies Coming 

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