Southwest Salad

This is a good salad and a great burrito filler. Eat it either way and if you want to make the salad a meal, add left over roast chicken.

Vinaigrette:

2 TBS white wine OR red wine vinegar

1 1/2 TBS EVOO

1 tsp honey

3/4 tsp ground cumin

1/2 tsp smoked paprika

1/8 tsp ground pepper

sprinkle of salt

Mix ingredients together with a whisk.

Salad:

5 - 8 cups torn romaine lettuce

container of fresh pico de gallo

1 avocado, peeled and diced

1/2 cup shredded or diced sharp white cheddar cheese

1/4 cup finely sliced green onion

1 (15 oz) can black beans, rinsed and drained

1. Arrange lettuce, avocado, beans, onions and cheese in a large bowl.

2. Spoon pico de gallo onto the individual salads.

3. Drizzle with dressing.