In small saucepan, cook 1 cup white rice with 2 1/4 cup of water. Bring water to boil, add rice and stir. Once it returns to a boil, reduce heat, cover and let simmer for 20 minutes. Once cooked, add 1/4 cup store bought salsa.
Wash and cut lettuce with plastic lettuce knife. Wash and dice tomatoes.
Brown the ground beef (if needed), then combine cooked ground beef with ground cumin, garlic powder, chili powder and salsa. Or reheat leftover taco meat.
Assemble salad with lettuce, tomatoes, taco beef, crushed tortilla chips, and shredded cheese.
To make salsa vinaigrette, whisk canola oil, vinegar, salsa and salt and pepper in small bowl. Pour over the salad. (It doesn't take much dressing, as there is already lots of flavor in just the salad!)
Heat refried beans.
Serve Taco Salad with Salsa Rice and Refried Beans.