Vegan Taco Salad

Tofu Jalapeño Ranch Dressing:

8 ounces (about 1 cup) silken tofu

2 green onions, green parts only

1 jalapeño, stem & seeds removed

1 clove garlic

½ teaspoon dry dill 

½ teaspoon salt

juice of 2 limes

Salad:

2 heads of lettuce (like romaine or bibb), washed and chopped

2 cups of Walnut “Chorizo” Crumble

1 (15-ounce) can black beans, rinsed and drained

2 cups fresh corn kernels (from 2 cobs)

1 pint cherry tomatoes, quartered

2 scallions, sliced

2 avocados, peeled and diced

1 bell pepper, chopped