REFRIED PINTO BEAN and SALSA SALAD

Preparation time: 15 minutes

Yield: 4 servings

Use mixed greens or  bite size Romaine lettuce (about 8 cups).

Chopped veggies like green onions, cucumber, yellow crook-neck squash, mushrooms, celery, and carrots (about 2 cups)

salt and pepper to taste

salsa

2-cups refried pinto beans

optional: black olives, 1/4-cup tortillia chip crumbles, avocado

salt and pepper to taste

Toss with lemon dressing and salt and pepper to taste just before serving.

Place 2-1/2 cups of the lettuce mixture on each large plate. 

Drip salsa on top of the salad. 

Add 1/2-cup hot refried pinto beans to the center.  Garnish with olives and chip crumbles.