Tex-Mex Beef-And-Beans Chopped Salad

• 3/4 cup bottled Ranch dressing
• 3/4 cup refrigerated salsa
• 1 (22-oz.) package romaine lettuce hearts, chopped
• 1 (15-oz.) can black beans, drained and rinsed
• 3 cups crushed tortilla chips
• 6 ounces pepper Jack cheese, cut into small cubes
• 1 cup seeded and chopped cucumber
• 1 cup diced jicama
• 3 plum tomatoes, seeded and chopped
• 1 medium avocado, chopped
• 3/4 pound barbecued beef brisket (without sauce), chopped and warmed*

1. Stir together 3/4 cup Ranch dressing and salsa.
2. Toss together romaine and next 7 ingredients. Drizzle with dressing mixture, and top with brisket. Serve immediately.
3. *Grilled flank steak, chopped, may be substituted.

salsa, romaine lettuce hearts, black beans, tortilla chips, pepper, cucumber, jicama, tomatoes, avocado, barbecued beef brisket

Taken from www.myrecipes.com/recipe/tex-mex-beef-and-beans-chopped-salad (may not work)