The big taco salad has it all! Cilantro cream dressing, crunchy romaine, black beans & corn, and avocado.
To make the dressing, combine all the ingredients in a high-powered blender until very smooth and creamy. Refrigerate until ready to use.
Toss chopped romaine in a mixing bowl with the red onion and a 1/2 cup of dressing. Put your dressed lettuce into your serving dishes and add the red cabbage, tomatoes, and avocado on top.
I like combining the corn and black beans together. I add that to the top of the salad. Drizzle with more cilantro cream dressing, if desired. The dressing will keep for 5 days in the fridge. Serve with corn chips and salsa on the side, or you could crumble the chips onto the salad and dollop with salsa. Do the big taco salad however you want!