1/2 small iceberg lettuce
100 g green beans (cut into small pieces and lightly boiled al dente)
100 g kidney beans ( cooked)
1 cup drained sweet corn kernels
150 g cooked chicken breast (diced)
50 g beef salami
1/2 cup cheddar cheese, grated
1/4 cup pico de gallo, made from chopped tomato, onion, cilantro, fresh serranos (green chili peppers), salt, and lime juice.
Salt and pepper to taste
Nachos for garnish
Tear well-washed lettuce into bite-sized pieces and arrange in a serving dish. Place the cooked beans, sweet corn, beef salami, chicken, pico de gallo and grated cheese in rows across the bed of lettuce. Add nachos and ranch dressing on the side.