Black Bean Salad
Servings 2 substantial servings
Ingredients
- 5 oz spring greens or your favorite salad mix
- 8 oz chicken, cooked, chopped into bite-sized pieces
- 15 oz black beans (one can)
- 3 oz shredded sharp cheddar cheese
- 1 medium-large tomato, diced or grape tomatoes, halved
- 1 or 2 handfuls tortilla chips, lightly crushed
- Hidden Valley Ranch spicy ranch dressing to taste, just enough to lightly coat the salad
Instructions
- Empty one can of black beans into a small skillet and heat on medium-low heat. Cook until most of the juice has evaporated and beans are hot. Take off the heat and allow to mostly cool. They should be warm, not hot, when you add them to the salad.
- Place greens, chicken, cheese, and tomato in a large mixing bowl. Add the warm black beans.
- Add spicy ranch dressing and toss to coat the salad. Start with less dressing than you think you need -- you can always add more.
- Add the tortilla chips, and divide onto two (or more) serving plates.
Notes
This dish is based on a salad that was served at The Abbey Coffee House a bunch of years ago (probably the late '90s). The Abbey (Indianapolis) was a cool space with mis-matched furniture in a 1930s building that was crumbling a bit around the edges. They were serving fancy coffees well before Starbucks came to Indianapolis, and the food they served was excellent. This salad was available with either chicken or vegetables, possibly cauliflower and broccoli. I always ordered it with chicken, and asked for extra tomatoes.
The Abbey Shuts Doors in Style