Cool Beans Taco Salad

6 cups torn romaine lettuce

1 can (15 ounces) black beans, drained, rinsed

2 cups frozen corn or corn, pepper, onion mix, thawed

1 avocado, peeled, pitted and sliced

½

-1 cup Mexican blend shredded or crumbled cheese

½

cup ranch dressing

¼

cup tomatillo salsa

1 cup broken tortilla chips

Chopped fresh cilantro, for garnish

Place lettuce on serving platter. Cover with layers of beans, corn, avocado and cheese.

In a small bowl, combine dressing and salsa. Drizzle dressing over salad; sprinkle with chips.

Serves four.

Deborah Pankey, Daily Herald