Pour salsa into a saucepan and add the beans. Heat until just boiling, reduce heat and keep warm on stove while you assemble the salad. In a large wooden salad bowl, add the shredded lettuce. Then layer in the crushed tortilla chips, meat (if using), grated cheese, along with any desired add-ins. Pour the hot salsa-bean mix over the top of the salad. Let sit briefly until the cheese melts. Mix all together with tongs or hands. Serve and enjoy while still hot.
Yield: 4-6 servings
Pearce Family Marinade and Salad Dressing
This simple marinade (handed down from Andrew’s great-grandmother) works well for chicken, pork and grilled veggies. Great on salads, too!
½ cup olive oil
¼ cup balsamic vinegar
1 tablespoon mustard powder
1 teaspoon each fresh ground salt and pepper
Combine all the ingredients into a glass jar and shake. Andrew recommends using a Mason jar that already has the measurements on the side for one-stop measuring, blending, pouring and storing!