A big bowl of salad looks great on your holiday table and really stretches your food dollar. Bean and cheese salad is one of those dishes that may catch you off guard because it sounds so unusual. But don’t let the unexpected turn you away — this recipe is great.
Bean and Cheese Salad
![[Credit: ©iStockphoto.com/John Shepherd 2012]](https://cdn.prod.website-files.com/6634a8f8dd9b2a63c9e6be83/669d6b0ac60e78a8edf059aa_341584.image0.jpeg)
Preparation time: 20 minutes
Yield: 24 servings
18 cups romaine lettuce torn in pieces
1-1/2 cups sliced green onions
3 15.5-ounce cans (46.5 ounces) garbanzo beans, drained and rinsed
3 15.5-ounce cans (46.5 ounces) black beans, drained and rinsed
3 15.5-ounce cans (46.5 ounces) pinto beans, drained and rinsed
12 ounces Colby cheese, cubed
12 ounces Monterey Jack cheese, cubed
6 tomatoes, seeded and chopped
2-1/2 cups prepared cucumber ranch salad dressing
6 eggs, hard boiled, cooled, and sliced
In a large bowl, combine all the ingredients except the eggs and salad dressing. Toss gently to mix.
To save some time before your event, do this step, then cover and refrigerate the salad until you’re ready to serve it. Remove the salad from the refrigerator and complete Steps 2 and 3 before serving.
Add the salad dressing. Toss the salad gently, making sure it’s coated with dressing.
Garnish the top of the salad with the eggs.
