3-Bean Ranch Salad with Salt & Vinegar Chips

episode #57 of 30-minute budget meals

I am feeling the shift from winter cooking into spring cooking, and it feels like a weight has been lifted off my shoulders. I thrive in salad season, when the produce is abundant and everything is fresh and crisp.

I know there isn’t consistently nice weather everywhere right now (including here in LA), but I’ve mentally made the switch from cozy soups and pastas to warm-weather dishes like salads. This bean salad feels like something you would eat on a sunny day, but there’s no reason you can’t eat it while it’s chilly out either. It’s a bit of a transitional recipe — I’m trying not to get too ahead of myself!

Now, the salt and vinegar chips aren’t a necessity here, but they sure take this bean salad to the next level. I ate the salad like a dip using the chips, but Grant actually crumbled the chips on top of his salad and ate it with a fork. I support both options. And feel free to choose another flavor chip or another vessel that suits your taste. Or, say screw it completely to the chips and just use a spoon. Anything goes!

RECIPE!

3-Bean Ranch Salad with Salt & Vinegar Chips

Ingredients (serves 3-4)