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.