MEXI-TOSS SALAD
1 head iceberg lettuce, chopped
1/2 small head red cabbage, chopped
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can diced green chilies, drained (more or less to taste)
8 oz shredded cheese (Mexican, cheddar, or jack)
Toss and serve with Ranch Dressing.
I sometimes add thawed frozen corn and black olives.