Salsa Salad

3 large red leaf lettuce leaves (or your favorite green substitute),
   chopped into bite-size pieces
1 cup soaked & cooked garbanzo beans
1 cup  soaked & cooked black beans
1/4 onion, chopped very fine
6 baby carrots, chopped coarsely
1 avocado, diced
1 tomato, diced
1 tablespoon parsley, chopped very fine
1 tablespoon olive oil
Dash cayenne pepper (tasting as you dash as to not over do it)
Salt to taste

Optional: tortilla chips

This creation was inspired by my graduate professor Cheryl, who always knew the perfect day to bring food for the office—the days I forgot lunch or had no food at home to bring! Replace the garbanzo or black beans with Great Northern beans, pinto beans, cannellini beans, kidney beans . . . whatever you prefer.

Combine all ingredients and devour. Tortilla chips can be crunched up and added to each personal salad or used to scoop up the salad for eat bite.