This is a favorite among students. Editor’s note: To save time, substitute low-sodium canned beans for the dry beans. Makes 4 entree-sized salads.
Ingredients
FOR THE BEANS
1 cup dry pinto beans
1 teaspoon Mexican seasoning
FOR THE SALSA
2 cups diced tomato
1/2 onion, diced
2 teaspoons garlic cloves, minced
1/3 jalapeño, minced
1 cup chopped cilantro leaves
1 cup corn kernelsSalt to taste
FOR THE DRESSING
1 cup ranch dressing
1 tablespoon tomato paste
Pinch ground cumin
Pinch chili powder
FOR THE SALAD
2 heads romaine lettuce, chopped
1/2 cup cheddar cheese, shredded
Directions
Make beans: Place beans in pot and cover with enough water to submerge by 2 inches. Bring to a simmer and cook, stirring occasionally, until beans are creamy but not broken. (This will take a couple of hours.) You may need to add water as necessary to keep the beans submerged.
Add the Mexican seasoning and thoroughly mix. Drain the beans, add salt to taste, and set aside to cool.
Make salsa: Combine the tomato, onion, garlic, jalapeño, cilantro and corn in a bowl. Toss to mix and salt to taste.
Make dressing: Combine the ranch dressing, tomato paste, cumin and chili powder in a bowl. Blend thoroughly, taste and adjust seasoning if necessary. Cover and refrigerate.
Assemble: Put romaine lettuce onto a plate or a bowl. Top with beans, salsa, cheese and dressing. Enjoy!
