Southwestern-Style Bean & Avocado Salad

1 large serving

Dressing:
2 tbsp fresh lime juice
1 tbsp olive oil
1/2 tsp ground cumin
1 tsp minced garlic
1 tsp maple syrup
1 tsp chipotle hot sauce 

Salad Ingredients:
1/2 cup chopped romaine lettuce
1/2 cup canned black beans, drained and rinsed (or crumbled veggie burger)
1 ear corn, boiled, shucked, and chilled
1/4 cup chopped scallions
2 tbsp chopped fresh cilantro
Handful grape tomatoes
2 tbsp chopped avocado

Extra:
Handful baked tortilla chips (recipe explained below)

Combine lime juice, olive oil, cumin, garlic, maple syrup and hot sauce in a small bowl. Stir with a whisik. 

In a medium bowl, combine salad ingredients. Add desired amount of dressing and toss. 

Serve with baked tortilla chips. 

Homemade Baked Tortilla Chips

1 package corn tortillas (make sure they're gluten free)
olive oil
sea salt

Lightly brush one corn tortilla with oil and then sprinkle with sea salt. Repeat with remaining tortillas, stacking them as you finish brushing each one. If you want really symmetrical tortilla chips, cut the pile of oiled tortillas (first in half, then in half again etc., until you have triangle shaped chips). Place brushed tortilla pieces in a jelly roll pan. Bake 350 degrees for about 20 minutes. Check periodically for desired crispness. 

Optionally, instead of cutting wedges out of the tortilla stack, you can lay each brushed tortilla on the baking sheet and bake as above. When they're done to your liking, you can break the tortillas into smaller pieces. 
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