• Wash and dry produce.

• Heat a medium dry pan over medium-high heat. Using kitchen shears, cut bacon* into bite-size pieces directly into pan; cook, stirring occasionally, until crispy, 3-5 minutes. (TIP: Adjust heat if browning too quickly.) Using a slotted spoon, transfer bacon to a paper-towel-lined plate.

• Drain and rinse beans. Trim and thinly slice scallions, separating whites from greens.

• In a large microwave-safe bowl, combine beans, scallion whites, half the garlic powder, a drizzle of oil, salt, and pepper. Cover with plastic wrap; microwave until beans are warmed through, 2-3 minutes.

• Meanwhile, trim and discard root end from lettuce; roughly chop. Dice tomato into ½-inch pieces.

• In a small bowl, combine sour cream, mayonnaise, remaining garlic powder, a drizzle of olive oil, and as much hot sauce as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Set dressing aside.

• To bowl with bean mixture, add lettuce, tomato, bacon, and half the Mexican cheese blend. Drizzle with as much dressing as you like; toss to combine.

• Divide salad between shallow bowls and garnish with scallion greens, croutons (lightly crush in package first), and remaining Mexican cheese blend. Serve. ***Bacon is fully cooked when internal temperature reaches 145°***