Tuesday, June 9, 2009

Southwestern Salad

It should be about 10 degrees warmer here, so when I planned my menu for the month I planned on making lots of meal sized salads. Here is one of our favorites. It works any time of year, but is especially nice for those hot Summer days.

1 bag lettuce or salad mix (I use iceberg primarily)
1 cup black beans, rinsed and drained
1 cup corn
1/2 cup shredded cheddar cheese
1 roma tomato seeded and chopped
fresh cilantro to taste
flavor baked tofu--how much you toss in is up to you.
3 tablespoons Hidden Valley Spicy Ranch dressing
Tortilla strips

Toss the above together and serve. Easy as can be. You can add or reduce the amount of beans, corn or dressing.

1 comment:

  1. I am a salad fanatic and appreciate seeing a fresh idea.


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