Taco Salad

Taco Salad (4 dinner-sized salads)

Salad base:
1 large head lettuce, torn into bite size pieces
1/4 head cabbage, green or purple, shredded
1 cup fresh cilantro leaves

Taco meat:
1 lb ground beef, browned and drained of fat, seasoned with 1 taco seasoning packet, and combined with:
1 can black beans, rinsed and drained
1 1/2 c frozen corn

Pico de gallo: chop and combine:
2 tomatoes
1/2 bell pepper
1/4 red onion
1 cup black olives

Vinaigrette:
1 T lime juice
2 T red wine vinegar
3 T olive oil
Salt and pepper to taste

Toppings:
Grated cheddar or pepper jack cheese
Tortilla chips
Salsa, avocado or guacamole, sour cream