Salad for dinner is a year round once-a-week staple at our house, but I have to admit that I sometimes struggle to keep it interesting. To make salad appealing and substantial enough to be a main course, I feel like there needs to be some protein. In our case this usually comes in the form of chicken, but this chopped salad I made recently reminded me that beans, yes beans, are awesome. Creamy and filling and requiring zero preparation beyond opening a can and rinsing, they are a true gift when it comes to easy weeknight meals.
As textural contrasts go, this salad has it going on. Afore-mentioned creamy beans, chewy cubes of cheese, crunchy greens and crispy tortilla chips. The balsamic vinaigrette ties it all together with a nice tanginess.
I don’t usually turn to Bobby Flay when I’m looking for a quick and easy weeknight meal, but this chopped salad is that rare time that I do. If you’re trying to get your kids to eat salad, this might do it too, though I admit I haven’t been brave enough to try it on Jack yet!