“Dorito” Salad

Our new favorite brand of chips is Beanitos, so we’ve been able to bring back a favorite summer recipe from many years ago that we’ve been unable to enjoy since going vegan and corn-free (due to an allergy).  Use organic tortilla chips if you don’t need to avoid corn.

Serves 4

2 heads Romaine lettuce, sliced into thin strips

2 c kidney beans

2 large tomatoes, seeded and diced

2 avocados, pitted and diced

Chips

Optional: salsa, Hampton Creek Just Ranch dressing, Beyond Meat beef crumbles, diced onion, Daiya cheese

Combine all the ingredients in a large bowl and toss to mix.  Add the chips into the salad (if you’re not planning to have leftovers) or plate the chips and serve the salad on top- either way it’s delicious!!