This is Dvorah's all-time favorite salad. In one meal, she and her friend Briana can go through about the same amount as our family of 6 used to eat combined. It can be a meal in itself or a side salad. It takes a bit of slicing and dicing but the results are worth every slice. The recipe calls for an entire can of olives, which I know sounds like a lot, but since the family is often in the kitchen while I'm slicing them a good number don't actually make it into the final product.
2 meal-sized or 4 side salads.
Salad:
4 cups of lettuce, shredded or chopped small
1 cup cooked black beans, drained (1/2 of a can)
1/2 cup chopped onion
1 cup chopped tomatoes
1 can black olives, sliced
1/4 cup cilantro leaves, chopped
1/2 cup shredded cheddar or Mexican blend cheese
1/2 cup crushed tortilla chips
1/2 cup corn kernals (optional)
Dressing:
1/4 cup balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 small clove garlic, crushed
Combine salad ingredients in a large bowl. Mix dressing ingredients in a bottle and shake to combine well. Pour over salad and toss.
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