This chopped salad, with two kinds of beans, cubes of cheese, crunchy greens, and a tangy balsamic vinaigrette makes an easy weeknight meal.
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Chopped Salad

This southwestern chopped salad, with two kinds of beans, cubes of cheese, crunchy greens, and a tangy balsamic vinaigrette makes an easy weeknight meal.
Course Lunch, Main Dish
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Calories 585kcal
Author Ann Otis

Ingredients

  • 1/4 cup balsamic vinegar
  • 1 heaping tablespoon dijon mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup canola oil
  • 4 cups chopped romaine lettuce
  • 2 ripe tomatoes, seeded and diced
  • 1/2 cup canned red kidney beans, rinsed and drained
  • 1/2 cup canned chickpeas, rinsed and drained
  • 3/4 cup white cheddar, cut into small cubes
  • 3/4 cup Monterey Jack, cut into small cubes
  • a few broken tortilla chips for topping

Instructions

  • In a small bowl, whisk together the balsamic vinegar, dijon mustard, salt and pepper. Slowly add the oil while whisking until emulsified.
  • Toss the rest of the ingredients with the dressing until well coated (you probably won't need it all). Plate and top with broken tortilla chips.

Notes

Nutrition

Calories: 585kcal | Carbohydrates: 15g | Protein: 20g | Fat: 49g | Saturated Fat: 15g | Cholesterol: 65mg | Sodium: 1041mg | Potassium: 459mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5215IU | Vitamin C: 10.6mg | Calcium: 517mg | Iron: 2.1mg