School is almost out, summer is coming, and it’s been so incredibly hot.
In Alaska anyway. I know you’re all laughing at me, sweating away in 78 degree weather. I’m laughing at me too, AND sweating.
It’s time for dinners that keep your house cool, make everyone happy and gets you back outside in the action before the sun sets. Hahahahaha, you know that whole 20 hours of daylight thing is coming for us right about now. Basically the sun never sets.
Back to this Vegetarian 2 Bean Taco Salad. I love main dish salads, my boys, not so much. This is one we can all agree on though because you don’t feel like you’re eating just a salad, there’s a lot going on. The recipe makes a LOT of salad but if everyone eats a bowl or two it won’t seem like quite enough. And as always change it up, make it yours, use spices you like or more of one thing or another. I’m never offended by the idea, I know some bloggers are, but it’s exactly like the way I cook so why should I care?
Vegetarian 2 Bean Taco Salad
prep/cook time 25 minutes
requires a large bowl or pan for tossing and serving
1 can of kidney beans
1 can of black beans
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
4 cups tortillas chips
4 quarts torn lettuce, I used iceberg, use what you have or like
3 tomatoes, chopped
2 cups shredded cheese
3 snipped green onions
set a sauce pan over medium heat, drain one can of beans and then add both cans to the pan before it gets hot
stir in the spices and bring to a simmer, stir occasionally and let cook while you make the salad
meanwhile assemble the salad, begin by taking a large handful of chips and crumbling them in the bottom of whatever you plan to serve the salad in, I used a large french oven
over the chips add half the lettuce, half the tomatoes, and half the cheese, half the green onions, crumble another handful of chips over this layer
repeat this layer saving a bit of cheese to put over the beans if you’d like