Vegetarian Southwestern Summer Salad

I know I have mentioned before how much I like salad dinners in the summer.  They are quick, easy, and refreshing. An added bonus is that the kitchen doesn’t  heat up!  Lately, with Marc having spent so much time in the hospital and various costs money has been tight so I am revisiting my vegetarian youth. Blessedly my kids are not fussy eaters!

This salad is great but do not substitute or remove the fresh cilantro. It’s fresh, earthy, warmth is necessary to the success of these flavors. Don’t be focused in on exact amounts…This is a handful of this and a handful of that type of meal.

1 can pinto beans

1 can black beans

1 head lettuce torn into bite size pieces OR equivalent in salad greens

1 bunch cilantro, cleaned and chopped

1 onion sliced into rings.

1 can black olives sliced

2 c corn

2 c shredded cheese of choice (colby, jack or cheddar)

2 tomatoes cut into chunks

5 white corn tortillas sliced into strips and fried until crispy

Lay salad mixed with cilantro on plate. top randomly with the rest of the ingredients. Top with the following: sour cream, avocado, picante, salsa verde as desired