We’re here for this recipe – it’s tangy and creamy and flavorful and just what we want at the end of a hot summer day! Want more protein? Add chopped or shredded cooked chicken to the beans and bbq sauce. Need it to be dairy-free? Use unsweetened plain coconut yogurt instead of Greek. Watching your macros or salt intake? Use low-sugar barbeque sauce and skip the salt in the first step. Any of these variations would be great, we think you’re going to love this one as much as we do. As always, let us know if you try it!
Recipe from kathleenashmore.com
MAKES 4-6 SERVINGS | COOK TIME: 20 MINUTES | NO OVEN REQUIRED
I N G R E D I E N T S
Chopped Salad:
- 2 15-oz cans pinto beans, drained and rinsed
- ½ cup barbeque sauce
- ¼ tsp Kosher salt
- 6 romaine hearts, about 2 lbs, chopped
- 2 large ripe tomatoes, chopped
- 1 English cucumber, chopped
- 2 large ripe avocados, chopped
- 2 large carrots, peeled & chopped
- 2 bunches of scallions, sliced thin
Ranch Dressing
- ⅔ cup plain Greek yogurt
- ½ cup mayonnaise
- 1 Tbs white wine vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried dill
- 2 tsp dried parsley
- 2 tsp dried chives
- 1 tsp Kosher salt
- a few cracks black pepper
D I R E C T I O N S
1. In a small bowl, toss the pinto beans with the barbecue sauce and salt. Warm in a pan for 1-2 minutes. Set aside.
2. Make the dressing by combining all dressing ingredients in a small bowl and whisking until very smooth. Reserve.
3. Place the chopped romaine in a large serving bowl, add in the tomatoes, cucumber, avocado, scallions, and carrots. Toss to combine.
4. Add in dressing to taste and toss to combine. Top with the barbecue beans, tortilla chips, and scallions.
5. Serve immediately.