I make this one as an appetizer, served in won ton cups. But there's no reason you can't use it as a regular salad, or even as a main dish salad, perhaps served in a taco bowl.
Won Ton Cups with Southwestern Salad
Won ton wrappers (preferably round)
2 cups frozen corn, thawed
4 cups black beans, cooked and cooled
2 cups thick salsa
6 scallions, sliced thin
1 red bell pepper, roasted and diced
Sour cream
Avocado slices
Cilantro sprigs
Preheat oven to 350F. Press a won ton wrapper into each compartment of a muffin tin, fluting edges as necessary. Bake 5-6 minutes until lightly browned and crisp. Remove from oven. Cool completely.
In a bowl stir together the corn, beans, bell pepper, salsa and scallions.
To assemble: Heap salad in won ton cups. Garnish with a dollop of sour cream in which a small sprig of cilantro stands upright. Arrange avocado slices around cups.