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Prep time
25 minutes
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Serves
6
Author Notes
Simplicity. Sometimes it can be seriously overlooked. This refreshingly light salad is one of our favorite meals on a hot summer day. Ingredients are usually on hand... no trips to the store for unusual ingredients, a big plus for us since we are 30 miles from the nearest grocery store. We like this as a dinner salad or a side salad for a Mexican meal. Don't underestimate the dressing. It is a key to the overall success of this family favorite. 6 servings for a side salad or 2 very large servings as a dinner. As an interesting option, try roasting the garbanzos before adding to the salad. NOTE: The time estimate is for one person preparation. If I attempt to assist, my wife tells me prep takes much longer. —MTDavids
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Ingredients
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1
lettuce head, torn
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2
medium carrots, chopped
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4
green onions, chopped
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2
celery stalks, chopped
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9
radish, thinly sliced
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2
large tomatoes, chopped
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16 ounces
canned garbanzo beans, rinsed and drained
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8 ounces
medium cheddar cheese, cubed
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1
medium cucumber, quartered lengthwise and sliced
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1
large bag taco flavored chips
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1/2 cup
French or Catalina dressing
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3/4 cup
ranch salad dressing
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2 tablespoons
chopped pickled jalapeno (optional)
Directions
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Wash, dry, and prepare vegetables and place in a large salad bowl or serving bowls. Add beans and cheese. Toss well.
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Place in serving bowls and crumble chips over salad or place on the side as pictured. Top with Catalina (or French) and ranch dressing to taste.
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We like to mix the dressings together before serving, but they may be added separately to taste. If using the jalapeno, we recommend mixing it in with the dressings. Adds a nice little flavor kick.
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