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| 1 1/2 Tasse | Chopped tomatoes (peeling is optional) |
| 1/2 Tasse | red onion minced |
| 1/2 Tasse | red bell pepper minced |
| 1/2 Tasse | green bell pepper minced |
| 3 Esslöffel | Minced cilantro (optional) |
| 1 | cloves garlic minced |
| 3 Esslöffel | olive oil extra virgin |
| | Chili powder and cayenne to taste |
| 1 gross | Avocado |
| 2 Teelöffel | lemon juice |
| 1/2 Teelöffel | ground cumin |
| 1/4 Teelöffel | oregano dried |
| 4 Tasse | iceberg lettuce shredded |
| 4 Tasse | romaine lettuce shredded |
| 1 Tasse | Corn, cut from cob and steamed with 1/4 cup green onions |
| 1 Tasse | Alfalfa sprouts |
| 1/4 Tasse | Carrot finely grated |
| 1 Tasse | Cubed tomato |
| 1 1/2 Tasse | Refried pinto beans, heated |
| 3 | Corn tortillas, heated on a dry skillet until soft |
| | Olives for garnish |
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1. Prepare salsa by combining the chopped and minced ingredients. Stir in the olive oil and seasonings.
2. Prepare guacamole by mashing the avocado in a bowl and mixing in the other ingredients.
3. Place the shredded lettuces in a large salad bowl.
Add the corn mixture, alfalfa sprouts, carrot and tomato. Add 3/4 cup of the salsa and toss well.
4. Place hot tortillas on 3 large salad plates. Top with refried beans and equal portions of salad. Top with guacamole. Drizzle extra salsa over the top and garnish with olives.
From _The American Vegetarian Cookbook_ by Marilyn Diamond
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