Make the bean (canned or homemade) and turkey topping in a big skillet, and serve it warm over lightly dressed crisp romaine. Or make it ahead and serve it cold. It’s up to you. To finish off your salad, add a few crunchy fresh vegetables and top with some sharp cheddar and a dollop of sour cream. Actually, this salad has everything but actual tacos! You could always serve tortilla chips on the side, but who needs them with this saladpalooza?! Not too many pots and pans, not too much effort. That’s the way summer should be.
2 tablespoons olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped 2 1/2 teaspoons ancho chili powder (or substitute regular chili powder) 2 teaspoons ground cumin 1 teaspoon oregano 1/4 teaspoon kosher salt Freshly ground black pepper 1/2 pound ground turkey 1 can (15 ounces) diced fire roasted tomatoes 1 can (15 ounces) black beans, rinsed and drained 1 cup fresh or frozen corn kernels
For the salad:
2 tablespoons sherry vinegar 1/4 teaspoon kosher salt Freshly ground black pepper 5 tablespoons olive oil 2 hearts of romaine, chopped or sliced 1/2 pint cherry tomatoes, halved 1/2 red onion, sliced 6 radishes, thinly sliced 2 ripe avocados, sliced 1 cup (4 ounces) shredded Monterey jack cheese, or more, to taste Handful of cilantro leaves, stems removed 1/2 cup sour cream 1 lime, cut into wedges
Cook, stirring occasionally for 5 minutes, or until the onions soften. Remove the skillet from the heat. Taste for seasoning and add more salt, if you like. Cool briefly. This topping can be made ahead and kept refrigerated for up to 5 days. Serve cold, or warm briefly in the microwave or a warm skillet before serving. Add the lettuce to the bowl. Toss to coat it with the dressing. Taste for seasoning and add more salt and pepper, if you like.
