Open the bag and discard the cheese packet, the dressing packet, but keep the packet of tortilla strips (if you want to use them – I can’t resist the crunch these bring to the salad!)
Divide salad equally into two bowls. If you’re saving one bowl for another day instead of splitting between two people now, put the rest of the ingredients in separate small bowls to be added to your salad later.
Place ½ can of black beans in a microwave safe dish and warm for about 30 seconds in the microwave. (If you do not want warm beans for your salad, you can skip this step)
Mix the beans into your salad, along with the chopped avocado, salsa, and tortilla strips.
TIP: If saving the rest of the avocado for later, make sure you squeeze some lime juice on it to keep it from turning brown.
You can watch my video on the Southwest Chopped Salad here: