1 c. dried sm. red beans
3 c. water
1 tsp. salt
1 stalk celery, chopped
2 tbsp. green chile salsa
Shredded lettuce
Tortilla chips for garnish
1 sm. onion, chopped
1/2 c. diced sharp Cheddar cheese (1/4 inch cubes)
1/4 c. each sliced olives and chopped fresh parsley
1 sm. tomato, seeded and chopped

Bring beans and water to boil. Boil briskly, uncovered for 2 minutes. Cover, remove from heat and let stand 1 hour. Add salt, bring back to boil, reduce heat, cover and simmer until beans are tender (about 2 hours). Drain thoroughly.

To drained beans add about 1/2 of the dressing, cover and refrigerate until cool. Mix in celery, onion, cheese, olives, parsley, tomato, salsa and remaining dressing. Cover and refrigerate 3 hours to blend.

RANCHERO DRESSING:

Mix:

1/4 c. red wine vinegar
1 tsp. salt
Sugar
1/4 tsp. dried oregano
Ground cumin
Dash of cayenne pepper
1 clove garlic (minced or pressed)

Beat in 1/2 cup olive or salad oil.

Makes about 3/4 cup.