Tortilla Salad Recipe

A tortilla salad made from all sorts of good stuff - heirloom beans, avocado, watermelon radish, and cauliflower. Electric colors, punchy dressing, fresh and filling.

Tortilla Salad

Hi all - I'm having this recipe jump the line because I'm that eager to share it with you. I made it just before leaving for this place, which means I'm now scrambling to get it onto the server when I really should be packing. What's all the fuss? This was one of those times when a simple lunch idea blossomed into something unexpected and wonderful - electric colors, punchy dressing, everything super fresh and filling. The idea here was to build a salad around some beautiful dried cranberry beans I found at the market. They ranged in color - some were a deep pink, others rosy brown, many took after their namesake with deep cranberry red skins. Some were bean-shaped, others more like Niçoise olives - full and round, yet small. I knew I wanted to play off the pink. But beyond that, I just kept reaching for things I needed to use up. Blue corn chips, some leftover dressing, a ripe avocado on the counter - the loose notion of a tortilla salad starts to take shape. The details...

Tortilla Salad Recipe

Let's start with the dressing. For those of you who missed this post, I should note that the dressing du jour around here is that paprika-spiked stunner. Assertive, rustic, herb-kissed - it is perfect with beans. Done. I had a watermelon radish on hand - fuchsia fleshed and spicy, it was another welcome addition. Thin slices of the avocado brought a bit of luxe creaminess, and sunflower seeds and tortilla chips delivered crunch and structure. I actually hesitated before adding the chips. The salad was certainly fine without them, but there was something about the chips that really worked. I mean, they're tortilla chips. Why not? I threw in a bit of barely cooked cauliflower (chopped leaves, stems, all of it), and feta. I think it goes without saying - you can experiment and swap in other seasonal vegetables, types of cheese (goat might be nice), etc.

I made a little treat for my flight & hope to share that recipe and some pics when I get back. -h

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Tortilla Salad Recipe

HS: While I used heirloom cranberry beans here, you can substitute another sort of bean if you like. It's better if you've cooked them from scratch. And do your best to avoid overcooking them.

3 cups / ~1 lb / 16 oz cooked beans, room temperature or warm
1/3 cup / 1.5 ounces / 45 g toasted sunflower seeds (or pepitas)
1/4 cup / 60ml this dressing (or other favorite vinaigrette), or to taste

2 cups / big handfuls of chopped cauliflower (stems, leaves, florets), boiled in a bit of salted water for just 20 seconds, then drained under cold water

2-3 big handfuls of tortilla chips
1/4 cup / 1.5 oz / 45 g crumbled feta
1 small (watermelon) radish, sliced paper thin
1/2 avocado, sliced

Combine the beans, sunflower seeds, most of the dressing, and cauliflower in a large bowl. Toss well. Add the chips, feta, and radish. Toss gently. Taste, add more dressing if needed, and the avocado. Toss once or twice and enjoy.

Serves 4.

Prep time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Simply gorgeous! I love new salad ideas, thanks!

My 3 year old asked "What are those things?" when she saw the salad photo... guess I need to introduce watermelon radish! A quick blanch of the cauliflower sounds delish, with the colorful radish... what a fun way to get some protein with tortilla chips. The Symposium looks fabulous, enjoy!

Made the dressing last night with pork, peppers, noodles, etc. Oh my word! What an amazing dressing. You are right, this is going into regular rotation in my fridge. It is scrumptious!


I think the watermelon radish is the winner here - turning that whole picture into something really, really extraordinary!

How interesting - I never heard of using the leaves from a cauliflower before! It seems when I see them at the greenmarket and even at the farmers market the leaves are all lopped off, but I will keep an eye out as this has peaked my curiousity

Sarah R

Heidi I think you are the only person who could make a fridge cleanout look so glamorous. This looks amazing!

this may be one of the prettiest salads i have ever seen. although...i can't find watermelon radishes anywhere. bummer.

Beautiful! I love all of the colors and textures in this salad. Have fun on your trip!

It's just amazing how you can take this ingredient, that ingredient a little bit of this what-have-you ingredient, and turn it into something so sexy it should be looked at through a peep hole. And charged for.

Yes, I can always do a lunch of simply dressed beans with a vinegarette, especially now as I've got a pressure cooker and can get them meltingly soft. I totally recommend a pressure cooker if anyone is cooking beans regularly by the way. Makes all the difference.

SUCH a gorgeous salad. i love the idea of putting cauliflower in a tortilla salad. and your purple cauliflower looks perfect in here with the radish.

What a wonderful salad full of such delicious ingredients! so nice..

I love how you added a watermelon radish to this. It's unexpected but adds great visual appeal. I tried a watermelon radish for the first time at a farmers market over the winter. This dish looks beautiful. Sometimes using up what we have turns out better than expected.

I have Eye of the Goat Beans that I haven't cooked up in awhile. They will be perfect for this! I've been anxious to attempt creating a vegan "feta" cheese -- this salad is just the inspiration I needed!

What a wonderful salad full of such delicious ingredients!

wow ive got farmers market envy, all those veggies look spectacular! a really beautiful post heidi x

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