Spicy Sombrero Salad

Ingredients

• 1 1/2 cups cooked pinto beans (from a 15 or 16 ounce can or home-cooked )
• 1 cup corn kernels (frozen or canned)
• 2 cups chopped fresh kale (stems removed before chopping)
• 1 cups chopped lettuce
• 1/4 cup raisins
• 1/4 cup hulled sunflower seeds (or pumpkin seeds or chopped nuts)
• 2 teaspoons avocado oil (or olive oil, optional)
• salt (to taste, optional)
• 1/2 cup salsa
• 1/4 cup chopped green onions
• sriracha sauce (to taste, optional)