Southwestern Chopped Salad

I had this at a Cinco de Mayo party at a friend's house and loved it. I have been making variations of it ever since. Try adding in different beans (black, pinto), chopped red peppers, onions, black olives, chicken, the opportunities are endless. This recipe makes a big salad so it is great for parties/barbeques. I have been making the salad and dressing separately and bringing it to work for lunch. Combine the salad with the dressing last minute or it will get soggy. Also try putting a slightly damp paper towel in with the lettuce/salad to keep it from wilting.

Ingredients:

Salad

1 head romaine lettuce, finely chopped (be sure to rinse and dry well)

1/2 cup cooked chick peas
1/2 cup cooked pink or red beans
1 cucumber, peeled and diced
2 tomatoes, diced
1/2 cup fried blue corn tortillas, diced (I omitted these)
1/2 cup diced Monterey Jack cheese
1/2 cup diced cheddar cheese

Dressing
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and freshly ground pepper

Directions:
Combine the salad ingredients in a large bowl. Whisk the dressing ingredients together until combined. When ready to serve, drizzle the dressing over the salad mixture, tossing as you go, until salad mixture is evenly covered with dressing. 

Adapted from Bobby Flay.

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