Tuna Taco Salad

2          cups cooked*, drained red kidney beans or one 16-oz. can, drained
1          can (7-oz.) solid white tuna in spring water
1/2       cup sliced black ripe olives
1/2       cup grated Cheddar cheese
Salsa Dressing (See below)
1          head iceberg lettuce, crisped
1          cup crushed corn chips
1          avocado, cut into crescents
1          tomato, halved, sliced
1          onion, cut into rings
Lime or lemon wedges, optional

Combine beans, tuna, olives, cheese and Salsa Dressing. Refrigerate until served. To prepare each salad: line salad bowls with lettuce leaves. Shred remaining lettuce and heap into bowls. Spoon about 1 cup bean mixture onto lettuce. Ring with chips. Place 1 avocado crescent at each of 2 sides of bean mixture and 2 half slices of tomato at third side. Garnish with onion rings. If desired, serve with lime or lemon wedges.  Makes 4 salads.

SALSA DRESSING
Blend 3 tablespoons salad oil, 1 tablespoon each red wine vinegar and bottled green chili salsa, 1/2 teaspoon chili powder and 1/8 tea–spoon garlic salt.

Nutritional Information per Serving:
Calories-515, (From Fat-52%), Protein-28g, Carbohydrate-36g, Fat-30g, Sodium-463 mg, Potassium-1110 mg, Dietary Fiber-16g, Calcium-251 mg, Iron-5mg, Vitamin A-1433 iu, Vitamin C-18 mg, Cholesterol-46 mg

*For best results, soak and cook dry beans by preferred method.