Make sure to taste your jalapeño for heat before adding it all to the salad—some come in spicier than others. Cook, relax, and enjoy!
What you'll need:
5 oz grape tomatoes
2 white corn tortillas
1 Tbsp honey
1 15-oz can pinto beans
3 oz radishes
1 romaine heart
3 oz cotija cheese
freshly ground black pepper
rimmed baking sheet
1. Salt tomatoes
Preheat oven to 400°F. Halve tomatoes and place in a medium bowl. Season with salt and toss with 1 tablespoon oil. Set aside.
Halve tortillas, stack, then cut into thin strips. Transfer to a rimmed baking sheet and toss with 2 teaspoons oil and season with salt. Shake into a single layer and bake until golden and crispy, 10–15 minutes.
Halve jalapeño and scrape out seeds with a spoon (or leave them in for more heat). Finely chop jalapeño and place half or all in a large bowl depending on your heat preference. Zest 1 of the limes into the bowl. Halve both limes and squeeze juice into bowl. Whisk in honey and 2 tablespoons oil; season with salt and pepper.
Rinse and drain beans and add to dressing. Thinly slice radishes and roughly chop romaine and cilantro. Add both to bowl with beans and toss to coat.
Finely crumble cotija and set aside.
Finish and serve
Add tomato and any accumulated juices to salad along with about ⅔ of cheese and toss to combine. Divide salad between plates and top with remaining cheese and crispy tortilla strips.
See what else is cooking this week!