Everything-but-the-sink Southwest Salad

Cut a cucumber lengthwise then in half. Use a spoon to scoop out the seeds.

This is a GREAT salad...you can get the gist and make your own but here is what I used. We were full to the brim and had plenty left over. This is more meal than salad, but healthy nonetheless!

INGREDIENTS:

• 1 large bag mixed salad green
• 8 oz corn (I used thawed frozen)
• 8 oz drained, rinsed black beans
• 1 small cucumber
• small heirloom tomatoes
• 4 strips turkey bacon
• 8 oz cooked chicken cut into strips
• Ovengold turkey breast cut up
• 2 tortillas cooked on griddle until toasted, then crumbled

Dressing:
1/4 cup ranch
1/2 cup your favorite salsa (I like Private Selections peppery corn and black bean)
1 tsp cumin
1/2 tsp ground red pepper
salt & pepper to taste mix
**optional add in 4-6 oz mashed avacado (we just add some to our salads later)