Southwestern Salad

This is a twist on a taco salad that we really enjoy, its easy to assemble and quick if you are handy with a knife.

Amounts of each vegetable will change with how many you serve. This serves 4-6 depending on appetites.

Salad ingredients:

One to two head lettuce of choice or
can substitute with mixed greens,chopped.
Red bell pepper, chopped
Carrots 2-3 chopped
Celery 2-3 stalks chopped
Radishes 4-5 chopped
Red onion 1 large or 2 small, diced
Avocado- cut into pieces
1 cup toasted pumpkin seeds- to toast place in oven on baking sheet at 350 for approx. 5 minutes.
2 cups black beans, can use canned or cook your own.
1+ cups sharp cheddar cheese, grated.
Salsa(this is added as desired on top of the salad)
Corn chips( you crush and sprinkle a handful on each salad.)
You can really use any vegetables you enjoy, so if you don't have all of these use what you do have.

Dressing:
½-1 cup canola oil
Juice of 1-2 limes
1-2 teaspoons of chili powder
1 tsp. cumin
Shake it up and add honey and salt to taste, adjust lime as needed.

Toss all of the salad ingredients together with the dressing, top with crumbled chips and salsa. Enjoy!