From Bobby Flay's Mesa Grill Cookbook. Great salad for a crowd, although his dressing is a bit "tame". If you want it spicier, mix half a cup of mayo and half a cup of Hidden Valley Spicy Ranch instead of the dressing Bobby uses.
1/2 cup nicoise olive, pitted and coarsely chopped
3/4 cup cubed white cheddar cheese
3/4 cup cubed monterey jack cheese
1 cup fried blue & white corn tortilla, cut into 1/2 inch squares
chopped fresh chives (to garnish) (optional)
Steps:
In a blender, or with a wire whisk, blend balsamic vinegar, mustard, salt and pepper until smooth. Slowly blend in oil and blend until emulsified.
Toss lettuce, tomatoes, beans, chickpeas, olives and cheeses together in large bowl and dress lightly with vinaigrette. Garnish with tortilla chips and chives.
You can buy foil packets (in produce department) of tri-color crispy tortilla strips. Use these instead of frying tortillas - saves lots of time and tastes just as good.
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