good-and-cheap

Taco Saladf o r t w oThis salad is a great use for leftoverbeans (or pulled pork)—crunchy, fresh,yet satisfying enough to be a wholemeal. I like to make taco salad in aweek where I’ve made a large batch ofbeans and I’m craving something fresh.4 cups lettuce, chopped1 cup beans, pulled pork, or ground beef2 small tomatoes, chopped½ cup corn, canned or fresh2-3 scallions, finely chopped1 cup tortilla chips, roughly crushedsharp cheddar or queso fresco, for sprinklingBeet andChickpeaSaladf o r t w oThis dish is spicy, crunchy, and almostcertainly the pinkest salad you’ll evereat! Don’t be scared.2 to 3 beets, peeled and grated1 cup chickpeas, cooked or canned3 tbsp peanutsd r e s s i n gd r e s s i n g¼ cup sour cream or yogurtjuice of one limesalt and pepper1 tbsp lime juice1 tsp chili sauce1 tbsp olive oilsalt and peppera d d i t i o n scucumberjalapeñobell peppersgrated carrotssalsa (p. 163)Peel the raw beets, removing the stemsif necessary, then shred the beets witha box grater. Place the beets in a bowlalong with the chickpeas and nuts.Mix up the dressing and taste it. Adjustthe salt, pepper, and lime to your liking.Mix up the dressing ingredients inanother small bowl and stir to combine.Taste and adjust the salt and pepper toyour liking.$5.20 t o t a l$2 .60 / s e r v i n gs a l a d52Mix the other ingredients in a largebowl. Pour the dressing over just beforeserving and toss to coat the saladevenly. Eat immediately, maybe with afew extra tortilla chips on the side.Add the dressing to the other bowl andmix up all the ingredients. Let it sit forabout 5 minutes so that the flavors cansoak into the vegetables and the beetjuices can mingle with the dressing.$ 3.50 t o t a l$1.75 / s e r v i n gs a l a d53