You can basically out whatever you want in your version of this salad, but here's what I did for salad to serve four:
- One head of romaine lettuce, chopped into bite-size pieces
- A few handfuls of baby spinach
- About a quarter cup of finely chopped onion
- 1 can black beans
- 1/2 C garbonzo beans
- one ear of corn, precooked
- 1/3 C salsa
- Shredded Mexican four-cheese mixture
- one lime
- Salt, pepper, cumin
Heat some oil in a pan and slowly cook the onion to soften it up. Season it with salt, pepper, and about half a teaspoon of cumin. Once the onions are soft, add the beans and corn to heat them through, then allow it to cool slightly. Toss the spinach and romaine with the juice of half the lime and about a tablespoon of olive oil. Mix in the salsa. Add the sightly cooled onion mixture and the cheeses.
Serve it with warm tortillas on the side, fresh tortilla chips, or just enjoy it alone! I also like to add some guacamole to my serving, and others may want to top it off with sour cream or a little extra salsa.