Mexicali Chop with Crunchy Tortilla Strips

Serves: 8

This wonderful salad features black beans, corn, guacamole, and chips. Extra dressing will keep two weeks in the fridge.

Prep Time:
Cook Time:
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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
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
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


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.


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