Monday, May 10, 2010

Tex-Mex Beef-and-Beans Chopped Salad

Find refrigerated salsa in your grocer's produce or deli area. We prefer it in this recipe for chunky texture and fresh flavor. This recipe is also great with pulled pork.

Prep Time: 25 minutes
Yield: Makes 6 servings
3/4 cup bottled Ranch dressing
3/4 cup refrigerated salsa
1 (22-oz.) package romaine lettuce hearts, chopped
1 (15-oz.) can black beans, drained and rinsed
3 cups crushed tortilla chips
6 ounces pepper Jack cheese, cut into small cubes
1 cup seeded and chopped cucumber
1 cup diced jicama
3 plum tomatoes, seeded and chopped
1 medium avocado, chopped
3/4 pound barbecued beef brisket (without sauce), chopped and warmed*
1. Stir together 3/4 cup Ranch dressing and salsa.

2. Toss together romaine and next 7 ingredients. Drizzle with dressing mixture, and top with brisket. Serve immediately.

*Grilled flank steak, chopped, may be substituted.

Southern Living, MARCH 2010

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