1 head cabbage
2 c. pinto beans, cooked and cooled
1/2 c. mayonnaise
1/2 tsp. celery salt (optional)
Garlic powder
1/2 tsp. oregano (optional)
1/4 to 1/2 tsp. chili powder
1 tbsp. lemon juice
1 tsp. sugar
Salt to taste
1 c. grated cheddar cheese
1/2 c. Salsa (to taste)

Coarsely chop cabbage by hand. Mix with mayonnaise and herbs and salsa. Add cheese and beans. Toss lightly. Let sit at least 1 hour in refrigerator for flavors to blend. Great light summer meal!