Mexicali Chop With Crunchy Tortilla Strips |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I found this recipe in the July/August 2010 issue of Vegetarian Times. I made it for my boyfriend and I and it was very delicious! The recipe says it serves eight, but the two of us ate most of the salad ourselves as a main dish. I used black beans rather than pinto beans, and I omitted the red onion. Extra dressing will keep in the fridge for two weeks. Ingredients:
1 1/2 teaspoons canola oil |
18 inches corn tortillas |
1/2 teaspoon chili powder |
1/4 teaspoon maple sugar |
1/8 teaspoon salt |
1/2 cup olive oil |
2 garlic cloves, 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 leaf |
1 pinch cayenne pepper |
1 head romaine lettuce, sliced (8 cups) |
2 medium tomatoes, chopped (2 cups) |
1 avocado, diced (1 cup) |
3 celery ribs, sliced (1 cup) |
1 cucumber, seeded and diced (1 cup) |
1 cup corn kernel (fresh or frozen, thawed) |
3/4 cup cooked pinto beans |
1/2 cup jarred roasted red pepper, rinsed, drained, and sliced |
1/3 cup finely chopped red onion |
Directions:
1. To make Tortilla Strips: Preheat oven to 350°F 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 lime juice, green onion, cilantro leaves, and cayenne with garlic oil in blender until smooth.
4. Toss together romaine, tomatoes, avocado, celery, cucumber, corn, pinto beans, roasted red bell peppers, and red onion with Tortilla Strips and 1/4 cup Dressing.
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