Southwest Salad

Spring is here!  Fresh Vegetables Abound!  Time for salads

1 LB Flank Steak OR 1 Lb Chicken
1/4 Tsp Salt
1/2 Tbl Garlic Powder
2 Cups Corn
15 Ounce Black Beans, drained and rinsed
14.5 Ounce Can Petit Diced Tomatoes
2 Tsp Cumin
1 Tsp Oregano
1/2 Cup Ranch Dressing
1/2 Cup Salsa
Spinach
Leaf Lettuce or Romaine

Heat a skillet over medium heat.  While heating, season steak or chicken with salt and garlic powder.  Spray pan with oil.  Add meat to pan and cook to desired doneness.  Remove from pan to rest.

While resting, stir together Corn, Beans, Tomatoes, Cumin and Oregano.

In another bowl, combine dressing and salsa.

Cut meat across the grain.

Fill bowls with spinach and lettuce.  Top with corn mixture, meat and dress with salsa mixture.  Enjoy!