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Mexicali Chop with Crunchy Tortilla Strips

“When Real Food Daily first opened, I used to sneak away to a nearby Mexican-inspired restaurant for a black bean–and-corn salad with guacamole, chips, and a beer,” reminisces Ann Gentry, chef-owner of Real Food Daily in the Los Angeles area, and VT executive chef. “One day, I realized I could make my own version.” Extra dressing will keep two weeks in the fridge. Recipe courtesy of Real Food Daily.

Ingredients: 

Ingredients: 

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1 ½ tsp. canola oil
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3 6-inch corn tortillas
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½ tsp. chili powder
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¼ tsp. maple crystals or sugar
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⅛ tsp. salt
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½ cup olive oil
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2 cloves garlic, minced (2 tsp.)
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2 tsp. ground cumin
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2 tsp. ground coriander
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1 tsp. sugar
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1 tsp. salt
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⅓ cup lime juice
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¼ cup chopped green onion
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¼ cup cilantro leaves
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1 head romaine lettuce, sliced (8 cups)
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2 medium tomatoes, chopped (2 cups)
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1 avocado, diced (1 cup)
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3 celery stalks, sliced (1 cup)
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1 cucumber, seeded and diced (1 cup)
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1 cup fresh or frozen, thawed corn kernels
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¾ cup cooked pinto beans
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½ cup jarred roasted red bell peppers, rinsed, drained, and sliced
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⅓ cup finely chopped red onion

Instructions: 

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 remaining Dressing ingredients with garlic oil in blender until smooth.

4. Toss together all Salad ingredients with Tortilla Strips and 1/4 cup Dressing.

Nutrition Information: 

Calories: 
160
Protein: 
4 g
Total Fat: 
8 g
Saturated Fat: 
1 g
Carbohydrates: 
21 g
Cholesterol: 
0 mg
Sodium: 
229 mg
Fiber: 
6 g
Sugar: 
5 g
Yield: 
Serves 8

Comments on this Recipe

The combination of ingredients is great. I used a mix of red oak and romaine lettuces and added a bit more cilantro leaves in the dressing. This salad is absolutely delicious.

Ditch the canola oil and I'm in (can't stomach canola oil). I can't wait to try this.

looks good will try for my vegetarian friends

I love this salad! The dressing is perfect. It's in my top 5 favorite recipes and I'm not even a big salad person. I use olive oil instead of canola for the tortillas and I always double the dressing so I have some for the rest of the week.