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chopped southwest black bean salad serves 4 | prep time: 20 minutes gluten-free, nut-free, vegetarian gluten-free, nut-free, vegetarian INGREDIENTS For the creamy taco dressing 2⁄3 cup whole milk or low-fat Greek yogurt 2 tablespoons olive oil 2 tablespoons apple cider vinegar juice of 1 lime (about 2 tablespoons) 1 1⁄2 tablespoons taco seasoning For the chopped salad 4 cups diced or shredded cabbage (about 1/2 a large head of green or red cabbage, or 10 ounces pre-shredded cabbage or coleslaw) 2 red bell peppers, cored and diced two 15-ounce cans black beans, drained and rinsed 15-ounce can of corn, drained (or 1 1/2 cups frozen, thawed corn) 4 green onions, thinly sliced 1⁄2 cup roughly chopped cilantro leaves 1 jalapeno pepper, seeded and diced (optional) 3⁄4 cup cotija, cheddar, or feta cheese (optional) 1 ripe avocado, pitted and diced, for topping INSTRUCTIONS Make the dressing: In a large mixing bowl, whisk together the greek yogurt, olive oil, apple cider vinegar, lime juice, and taco seasoning until smooth

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