Taco Salad

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

16 ounces kidney beans, rinsed and drained

8 3⁄4 ounces corn, drained

4 ounces green chilies

2 to 3 roma tomatoes, diced

3 green onions, sliced

1 tablespoon taco seasoning

1⁄3 cup light sour cream

4 to 5 cups mixed greens, shredded

5 ounces baked corn tortilla chips or 5 ounces polenta corn chips, broken

Directions at food.com

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