Taco Salad with Cilantro-Lime Dressing

Salad: really, feel free to add or omit any vegetables you'd like!

• 4 corn tortillas
• 6 cups chopped salad greens
• 1.5 cups cucumber, seeded and chopped
• 1.5 cups tomato, seeded and chopped
• 1 pint cooked black beans, rinsed and drained
• 1 pint cooked pinto beans, rinsed and drained
• 1 (15 oz) can corn
• 4 green onion, sliced
• 1 avocado, cubed

Dressing: entire batch contains 780 calories, 60 grams protein, and 32 grams fiber and is enough for 4  huge salads

• 1 pint cooked garbanzo beans, rinsed and drained
• 1 (4 oz) can diced green chilies
• 2 bunches cilantro
• 1 bunch parsley
• 64 grams (1/4 cup) peanut butter
• 2 tbsp soy sauce
• 1 tsp chili powder
• 1/4 tsp red pepper flakes
• 1 clove garlic, peeled
• juice of one lime

Cut tortillas into thin strips. Arrange on a cookie sheet and bake in the oven for 3-5 minutes until crispy.

Layer lettuce, cucuomber, tomatoe, beans, and corn in a large serving dish.

In a food processor, blend all dressing ingredients.

To serve, place tortilla strips over the layered salad and if serving immediately, drizzle with dressing. Leftover dressing can be kept in the fridge for 4-6 days.