Black Bean Taco Salad

This is one of those "What do I have in the fridge?" recipes for when your husband doesn't come home for lunch, you really don't want the leftover Lentil Chili because you've started an intensive 6 week weight loss kick start (we'll talk about vegan dairy products later!) and you want to save your cooked foods and grain for dinner time...But that's my life, not yours. Here's the recipe for today's lunch:

Serves 1

• 2 cups romaine lettuce, chopped

• 5 cherry tomatoes, halved

• 1 Persian cucumber (or half of a regular cuke)

• 1/2 cup organic black beans, drained and rinsed

• 2 tsps taco seasoning

• 1/4 cup salsa

• 2 Tbls water

• 9 Santitas tortilla chips

            *Corn and shredded vegan cheese are optional

 Toss romaine, tomatoes and cucumber in bowl. Roughly crumble chips on top, toss together.  In a small microwave safe bowl, mix beans, water, and taco seasoning. Microwave one and a half minutes, then mix in salsa. Pour mixture on top of salad in bowl, enjoy with a fork!