Southwest Black Bean Salad - Shalyn Kessler

1 head romaine lettuce, chopped    
1½ cups canned black beans 
1 head red leaf lettuce, chopped     
1 bunch green onions, chopped
1 cucumber, sliced                              
1 pint grape tomatoes, cut in half
2 avocados, chopped                        
2 cups blue tortilla chips (hard to find, can use any color)
1 cup cheddar cheese, grated           
1 cup pepper jack, grated

Combine above ingredients in a very large bowl.

1 tsp chili powder                                

1 tsp cumin
1 tsp cayenne pepper                         
1 tsp garlic powder
¾ cup cooked wild rice (Uncle Ben’s long grain/ wild rice)

Mix spices together with prepared rice.  Add to salad.   Add French dressing to salad to coat just before serving.  (This is a large salad that can feed about 20 people.  I do all chopping and cook rice ahead of time then just combine everything at the last minute to prevent chips/ lettuce from getting too soggy.)