1head romaine or green leaf lettucewashed and dried
1cupcooked and drained black beans
1cupcorn kernels
1 cupcherry tomato halves
1cupcooked quinoa
1/3cupdiced red onion
1/4cupdiced green bell peppers
¼cupdiced red or yellow bell pepper
¼cupminced cilantro
1ripe avocado
2tablespoonspumpkin seeds
1tablespoonsunflower seeds
¼cuppickled red onion slices
One or two handfuls of tortilla chips
Optional: shredded cheddar or Monterey Jack cheese
Instructions
Chop the lettuce and place it in a large salad bowl.
Add the black beans, corn, quinoa, red onion, bell peppers, and cilantro.
Dice the avocado and sprinkle it over the salad, along with the pumpkin and sunflower seeds.
Add the cheese now if you are using it.
Drizzle the dressing over the salad and toss.
Divide the salad onto individual plates or bowls.
Top each salad with pickled red onion slices and crushed tortilla chips.
If desired, sprinkle with shredded cheese.
Notes
Make a Southwest Taco Bowl
Switch things up and serve this as a bowl. For another serving option, layer the ingredients, beginning with the lettuce, in individual shallow bowls and drizzle with dressing.