Another day Another salad

Bell peppers are in season and have been on sale, so I've got a bunch of them to use up. Last night I made a brightly-colored salad using red and green peppers and other fresh produce. I call it Fiesta Salad.

For 2 entree-sized salads:

1 head heart of romaine, chopped
1/4 c red bell pepper, cut into strips
1/4 c green bell pepper, cut into strips
1/2 c whole kernel corn
1/4 c carrot, julienne strips*
1/4 c shredded Cheddar or Monterey Jack cheese (or combo)
1/8 c thin sliced red onion, or to taste
handful of purchased tortilla strips, such as Fresh Gourmet salad toppings
fresh ground black pepper

To make it more filling, omnivores might want to add slices of cooked chicken breast, if desired.

Goes great with a red pepper vinaigrette or salsa ranch dressing.

*I like to use a vegetable peeler to quickly make thin strips of carrot