Mexican Chopped Salad

This is a fave:

Mexican Chopped Salad

2 1/2 cups chopped romaine lettuce (I think I use more like 4 cups)

 1 can (15.5 oz) black beans, rinsed and well drained

 3/4 cup chopped seeded tomato

 3/4 cup chopped peeled jicama

 3/4 cup fresh corn kernels, uncooked (or frozen or canned)

 Almost ripe avocado, diced

 1 red bell pepper, chopped

 1/4 to 1/2 cup crumbled cotija cheese

Honey-Lime Dressing

1/4 cup fresh lime juice

 1/4 cup olive oil

 2 tbsp honey

 2 tbsp fresh cilantro  (plus a little more to toss with the lettuce)

 1 garlic clove, peeled

 1 tsp jalapeño or serrano pepper (use canned for less heat)

I put the dressing in a container and mix it with my immersion blender, I like the flavors totally mixed together.  You could use a regular blender, or just mince the cilantro, garlic, and pepper and whisk it together.  Toss and enjoy!

Basic Beans and Refried Beans

I make black beans all the time (taco salad, tacos, enchiladas, etc.) using a quick soak method:

Rinse hard beans.
Put them in pan with lots of water.
Boil for about two minutes.
Place lid on pot and let it sit for one hour.
Rinse beans. Add lots more water.
Simmer for one and one half to two hours.
Add salt, chili powder, garlic, onion or whatever is appropriate for how you'll be using them.

(For the prices of stuff in my area, it's six times cheaper to use dry black beans rather than canned.)

For making refried beans out of dry pinto beans I just use the same method but throw in onion wedges and garlic while simmering. When the beans are about done, I add salt, chili powder and a slab of butter and start mashing while they are still cooking. Usually the amount of water that is left over the beans is just right, but if not then I just mash and cook until it is the right consistency.