Prep: 30 minutes Makes: 6 servings

4 cups mixed salad greens
1 15-oz can black beans, raised and drained ( use beans you like)
2 ears fresh corn, husks and silks removed and kernels cut off, or you can use frozen whole kernel corn, thawed.
3/4 cup small slice pieces peeled jicama (you can get this in the Mexican isle) or use carrots
1/2 cup chopped tomato
1 avocado, halved, seeded and peeled
1 fresh jalapeno Chile pepper, seeded and thinly sliced
2 cups multigrain tortilla chips- or what every kind you like.
1/2 cup of homemade fresh salsa – or buy it
1/2 cup crumbled queso fresco (2 oz.) or feta
Cilantro Ranch Dressing or what kind you like. I find this works the best. Puts the fire out!

1. Line a large platter with salad greens. In a bowl combine the beans, corn jicama or carrots and tomato.
2. Spoon over the greens. Top with avocado, peppers, tortilla chips and the cheese.
3. Make your own dressing- Cilantro Ranch
Whisk in a bowl 1/3 cup light sour cream; 1/4 cup buttermilk; 2 Tbsp. snipped fresh chives and lime juice; 2 cloves garlic, minced and 1 tsp. chili powder. ENJOY!!