Tex-Mex Salad

2 heads romaine or iceberg lettuce, torn into pieces

1 large tomato, diced

1/2 red onion chopped

1 can black beans, rinsed and drained

4 ounces cheese cut in chunks (pepper jack, cheddar, queso fresco are all good choices)

1 cup corn kernels (fresh are great (good use for leftover corn on the cob) but canned or frozen work well too), drained

Toss all ingredients together. If you have leftover chicken or other meat, you could add to make the salad heartier but with the cheese and beans, no meat is needed. I serve this with a dressing made of 1/2 cup of ranch dressing mixed with 1 teaspoon of taco seasoning mix (I know it's gauche, but my family loves it! You could toss a vinaigrette with cumin and smoked chipotle chili powder as an alternative)