Lately we’ve been eating several salads for lunch and/or dinners – not ones that are just lettuce on a plate with a bit of dressing, but with every vegetable we can find – often good for those “clean out your fridge” meals. I particularly like using beans in salads, because it keeps the meal filling and adds a bit more of a weighty feel to the dish. This particular one took advantage of the last of our chipotle peppers and our newfound southwest herb rub, made into a simple sour cream based dressing. Simple and easy, and best of all no cooking required.
