Combine the big, creamy goodness of Royal Coronas with the peppery bite of Ancho Cress and you've got a winning salad. Ancho Cress is available from specialty growers like my pals at Star Route Farms. If unavailable, try a mix of water cress and nasturtium leaves.

• 2 cups Royal Corona Beans, (or Ayocote Blanco) cooked, cooled and strained
• 1 cup Ancho Cress, washed and dried
• 3T Olive Oil (we like Bariani)
• 1T Balsamic Vinegar (again with the Bariani!)
• 1/4 cup Dry Goat Cheese (we like Achidinha)
• 1 small clove garlic, chopped
• Salt and pepper to taste

1. In a bowl, make a dressing with the oil, vinegar, garlic, salt and pepper.
2. Add the cooked beans and cleaned greens and gently toss until well distributed.
3. Dust with cheese and serve at room temperature.

Basic Instructions for Cooking Beans in The Rancho Gordo Manner