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.