• 1 small head green cabbage, thinly sliced (about 4 cups), or lettuce
• 2 medium tomatoes, diced (about 1 cup)
• 1 small onion, diced (about ½ cup)
• 1 medium green bell pepper, diced (about 1 cup)
• 1 can (15 ounces or 450 g) kidney, pinto, or black beans, drained
• 1 can (8 ounces or 250 g) whole corn kernels
• ½ teaspoon chili powder
• ½-1 cup (125-250 g) Spicy Guacamole Dressing (see below)
• ½ cup (60 g) feta cheese, crumbled, or cheddar cheese, shredded
• 2 cups (125 g) corn tortilla chips, crumbled

Spicy Guacamole Dressing (Makes 1 cup/250 g):

• ½ cup (250 ml) water
• ¼ cup (60 ml) fresh lemon juice
• ¼ medium onion, peeled
• 1 medium avocado, peeled, stone removed, and quartered
• 1 clove garlic, peeled
• 1 fresh serrano green chili pepper
• 1 generous handful fresh cilantro leaves (about ¼ cup)
• 1 tablespoon olive oil or vegetable oil
• 1 teaspoon sea salt