Baja Salad

April 14, 2009

Ingredients (use vegan versions):

* 1 head of lettuce, chopped
* 1 jicama, julienne
* 1 can corn niblets, drained
* 1 can black beans, drained
* 2 avocados, sliced and peeled
* 3 tomatillos, peeled, boiled and pureed (or 1/3 cup green salsa)
* 1 cup chunky salsa
* 4 carrots, shredded
* 1 cup tofu cheese, shredded
* 1 cup salad dressing, preferably a creamy variety
* tortilla chips, crumbled

Directions:

Place lettuce, carrots, salad dressing and jicama in a large
bowl for serving. Toss. On top of tossed salad add corn and
black beans. Pour chunky salsa and tomatillos on top.
Garnish with avocados, cheese, tortilla chips and black
olives.

This is a great meal salad. I brown bag it to work by
bringing the tossed part in a bowl and all of the other
ingredients in their own separate containers. I use film
canisters. A good way to recycle.

Serves: 4

Preparation time: 15 min