Beans, tortilla chips and a punchy vinaigrette make this salad something special

I learned that beans are great in salads from a very young age. My mom made something she called Texas Salad when I was growing up, and red kidney beans starred in it, along with iceberg lettuce, crushed Fritos, shredded cheddar and bottled French dressing. I loved it on the first day — not so much on Day 2, 3 or 4, if it lasted that long.

Many years ago, I celebrated her by updating it, using romaine, tortilla chips, feta, slow-roasted or sun-dried tomatoes, and a delectable cilantro vinaigrette. And I switched from kidney to black beans. More recently, I've been making it with pintos instead. But all along, I've known the truth: With all that other great flavor and texture going on, the kind of beans here is possibly the least important thing.

Chickpeas would be swell, white beans would be good — and any number of less-common heirloom beans would bring their own special something to this party. Make it with what you have.