Tortilla Salad Recipe

INGREDIENTS

• 3 cups / ~1 lb / 16 oz cooked beans, room temperature or warm
• 1/3 cup / 1.5 ounces / 45 g toasted sunflower seeds (or pepitas)
• 1/4 cup / 60ml this dressing (or other favorite vinaigrette), or to taste
• 2 cups / big handfuls of chopped cauliflower (stems, leaves, florets), boiled in a bit of salted water for just 20 seconds, then drained under cold water
• 2-3 big handfuls of tortilla chips
• 1/4 cup / 1.5 oz / 45 g crumbled feta
• 1 small (watermelon) radish, sliced paper thin
• 1/2 avocado, sliced