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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Comments

Heidi that looks gorgeous. I'm vacationing in SF early next month can't wait to find some great produce like this!

I've never seen watermelon radish before! How interesting! It's so beautiful and really adds something special visually. Does it taste different to regular radish?

I made this tonight and thought it was good, but a little on the oily side. Next time I would reduce the amount of dressing, and add a little lemon juice and cayanne for extra kick.

JL

Had a bit of your leftover pizza dough sitting on cupboard next to a jar of your magic sauce and thought "why not?" The dough got rolled out pretty thin but it is magic sauce. Next thing you know - presto chango - awesome magic crackers.

Lillianne

One of your best pictures . . . I think you've found the cover for your third cookbook! The colors leap off the page and into one's mouth. Gotta' go find me some watermelon radishes!

Primordial Soup

I've never seen the watermelon radish before...it looks amazing on your salad!! And your pictures are beautiful as always!

I agree that your food presentations are always so beautiful, Heidi, but I love your serving dishes and flatware as well. Are these old family pieces or do you just collect them from sales and shops?

I am so happy to have found your site. I really enjoy your fearless approach to cooking

Anonymous

Good one, I love it. The mix is very original and looks excellent. We'll give it a try for sure. thx

Love it Heidi! I bet this would be delicious with a punchy cilantro vinaigrette too. Thanks.

Gorgeous!! Love the colors. And any salad that has sunflower seeds and cauliflower in it is a-ok in my book :) Delicious!

Wonderful and nutritious. Lots of color and texture, and I can't wait to try 'that' dressing.... I just made some crockpot beans and substituted dried tomatoes for the ketchup called for in the traditional dry mustard, brown sugar, molasses mix, with some chicken and apple organic sausage slices sauteed with onion. I didn' t drain the beans to 1 c. liquid, either. Oooh. I was a piglet. Your recipes inspire me, Heidi. Thank you.

I always take something away from your recipes that I know will be stored in my cooking memory bank forever...this time it's sunflower seeds in my tortillas salads (in which i add copious amounts of quinoa) and THAT dressing. Perfection in dressing. Thx!

I have a favorite go-to tortilla salad recipe that I concocted many moons ago, but it is nowhere NEAR as gorgeous as this one! Though all of your food photos are stunning, this one almost made me fall out of my chair, it's just THAT beautiful!

I've never even heard of watermelon radish! That whole bowl looks amazing. I love when stuff thrown together come out awesome like that! Have a nice trip!

Gorgeous! So gorgeous that I'd be afraid to eat it ;) but then I'd get over it ...

Tortilla chips in a salad?! That's an amazing idea. And the blue chips are truly beautiful. They totally match the watermelon radishes.

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