Mexicali Chop with Crunchy Tortilla Strips
Serves: 8
Prep Time:
Cook Time:
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This wonderful salad features black beans, corn, guacamole, and chips. Extra dressing will keep two weeks in the fridge.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| TORTILLA STRIPS: | |
| 1 1/2 teaspoons | avocado oil or olive oil |
| 3 | 6-inch corn tortillas |
| 1/2 teaspoon | chili powder |
| 1/4 teaspoon | maple crystals or sugar |
| 1/8 teaspoon | salt |
| DRESSING: | |
| 1/2 cup | olive oil |
| 2 cloves | garlic, minced (2 tsp.) |
| 2 teaspoons | ground cumin |
| 2 teaspoons | ground coriander |
| 1 teaspoon | sugar |
| 1 teaspoon | salt |
| 1/3 cup | lime juice |
| 1/4 cup | chopped green onion |
| 1/4 cup | cilantro leaves |
| pinch cayenne pepper | |
| SALAD: | |
| 1 head | romaine lettuce, sliced (8 cups) |
| 2 | medium tomatoes, chopped (2 cups) |
| 1 | avocado, diced (1 cup) |
| 3 | celery stalks, sliced (1 cup) |
| 1 | cucumber, seeded and diced (1 cup) |
| 1 cup | fresh or frozen, thawed corn kernels |
| 3/4 cup | cooked pinto bean |
| 1/2 cup | jarred roasted red bell peppers, rinsed, drained, and sliced |
| 1/3 cup | finely chopped red onion |
Directions:
1. To make Tortilla Strips: Preheat oven to 350F. Brush oil on tortillas. Cut in half, then cut into 1/8-inch-wide strips. Spread on baking sheet. Combine chili powder, maple crystals, and salt in bowl. Sprinkle chili powder mixture over strips. Bake 15 minutes, or until crisp. Cool.
2. To make Dressing: heat oil, garlic, cumin, coriander, sugar, and salt in saucepan 2 to 3 minutes over low heat, or until garlic begins to sizzle.
3. Blend remaining Dressing ingredients with garlic oil in blender until smooth.
4. Toss together all Salad ingredients with Tortilla Strips and 1/4 cup Dressing.
Source: vegetariantimes.com
