Monday, July 31, 2006

Supper Taco Salad

Crisp, fresh, and simple: this taco salad makes a yummy supper on a hot, summer day!

1 can kidney beans, drained
1 can corn, drained
1 can black olives, drained and coarsely chopped
1/2 head iceburg lettuce (or Romaine)
2 tomatoes
1 large bunch cilantro, chopped
1 sweet onion, chopped
4 small blocks flavored, dried tofu, chopped
4 cups corn chips, crumbled

Gently toss all ingredients together in large bowl. Serve with salsa and your favorite, creamy Ranch Dressing. Enjoy!

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