Santa Fe Salad for Twissis

• 1 teaspoon vegetable oil
• 2 medium green peppers (julienned)
• 2 medium onions (sliced)
• 1 (16 ounce) jar salsa (you choose the heat level)
• 2 (15 ounce) cans kidney beans, drained & rinsed (black beans would work too)
• 2 (11 ounce) cans Mexican-style corn, drained
• 3 cups cooked rice (use your favorite method to cook)
• 6 cups shredded lettuce (about 1 head)
• 1 (10 1/2 ounce) bag baked corn tortilla chips (or use Homemade Baked Chips (Tortilla or Pita))
• 1 12 cups shredded low-fat cheddar cheese (6 oz by weight)
• low-fat sour cream (to garnish)

1. Heat oil in a large skillet over medium-high heat.
2. Add green peppers & onions.
3. Cook till tender-crisp.
4. Add salsa, beans, corn & rice.
5. Cook till thoroughly heated.
6. To Serve: For each serving -- Place 1 cup lettuce on serving plate, surround lettuce with tortilla chips, top with warm vegetable mixture, sprinkle 1/4 cup cheese evenly on top of each serving & garnish with sour cream.
7. If your diet can bear it, some sliced avocado would also be a wonderful addition.

vegetable oil, green peppers, onions, salsa, kidney beans, corn, rice, shredded lettuce, corn tortilla, cheddar cheese, lowfat sour cream

Taken from www.food.com/recipe/santa-fe-salad-for-twissis-204051 (may not work)