Very Simple Southwest Salad

In summertime, I find this easy-to-assemble salad is a refreshingly light, yet filling, way to use up misc. leftover ingredients to make a perfect summertime meal.

Tossed with just a bit of vinegar- the avocado and black beans provide body, which substitutes for salad oil. The addition of crushed chips help make this a every-eater-friendly winner!

Combine in a salad bowl:

Approx. 6 c. salad greens

3-4 Tbsp. red onion slivers -or other mild onion

1/2 bell pepper, slivered

1 tomato, diced, or 1+ c. halved cherry tomatoes

1 c. corn

1 avocado, diced

1 c. cooked and drained black beans (canned is fine)

Toss together with a few dashes of rice (or apple cider) vinegar and:

1 -2 Tbsp. snipped cilantro, optional

1 tsp. dried oregano, optional

1 c. crushed corn tortilla chips

Recipe created or adapted by Liz Talley, Urban Graze

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