Mexican-Inspired Bean Salad
Course: DinnerServings
6
servingsPrep time
25
minutesCooking time
5
minutesThis Mexican-inspired bean salad is so popular in our house we just started calling it “The Salad.” We like to crumble the tortilla chips over each bowl, instead of mixing them in so they stay crispy.
Ingredients
1 package of mixed greens
3/4 cup frozen or fresh sweet corn
1 avocado, diced
1 cup grape tomatoes, sliced in half
1 cup cheddar cheese shredded or cubed
1 red onion, diced
1 bag tortilla chips (we like Late July Multigrain Chips)
1 15oz can chickpeas, rinsed and drained
1 15oz can kidney beans, rinsed and drained
- For the dressing
1 clove of garlic, minced
1 Tbs honey
1/3 cup olive oil
1/4 cup balsamic vinegar
pinch salt & pepper
Directions
- Chop the greens into bite-sided pieces and place in a large bowl.
- If using frozen corn, fill saucepan with 2 cups water and simmer corn until thawed, drain and allow to cool. If using fresh corn, shuck and slice kernels off of the cob – set aside.
- Add the prepared avocado, tomatoes, cheese, and onion to the bowl with the greens.
- Add rinsed beans and cooled corn. Mix well.
- Divide salad into bowls, crumble over tortilla chips. top with dressing and enjoy!
- For the dressing: Place all ingredients in a mason jar and shake until emulsified and the honey dissolves.