Tex-Mex Salad Flatbread with Beans, Corn & Avocado Ranch Dressing

Directions

1. Preheat the oven to 425°F and warm a baking sheet on the rack.
2. Wash produce, then halve and pit the avocado, slicing it thinly in the skin and scooping the flesh into a small bowl to mash until smooth.
3. Squeeze half a lime into the avocado and set the rest aside for serving; stir the mashed fruit, yogurt, honey, and spices into a smooth dressing.
4. Dice the tomato into small pieces and transfer to a large bowl together with the onion; finely chop the cilantro and add to the bowl.
5. Rinse the corn and beans in a colander, then let them drain while you prepare the greens.
6. Place pitas on the hot baking sheet, drizzle with oil, and toast 2–3 minutes until crisp; remove and keep warm.
7. Combine corn, beans, and mixed greens with the tomatoes and onions in the large bowl; toss to mix, then transfer to the pitas. Scatter shredded cheddar over the top and drizzle with the avocado-yogurt dressing; serve with lime wedges on the side.