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Mexicali Salad & Dressing

This wonderful, fresh salad created by Real Food Daily’s Ann Gentry has become one of her customers’ favorite lunchtime meals.

Serves: 4

Serves 4

What You Need for the Lime-Cilantro Vinaigrette:

  • 1/2 cup brown rice syrup
  • 1/4 cup brown rice vinegar
  • 1/3 cup red onion, coarsely chopped
  • 1/4 cup fresh lime juice (approximately 4 limes)
  • 1/4 cup fresh lemon juice (approximately 3 lemons)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1 1/2 cups olive oil
  • 1/2 cup fresh cilantro, chopped

What You Need for the Tortilla Strips:

  • 6 (6-inch)corn tortillas
  • 1 tablespoon canola oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon maple crystals or other sweetener
  • 1/4 teaspoon sea salt

What You Need for the Salad:

  • 1 cup cooked pinto beans
  • 2 corn cobs, kernels removed
  • 1 red bell pepper, roasted, seeded and cut into 1/2-inch pieces
  • 6 celery stalks, cut into 1/2-inch pieces
  • 2 cucumbers, peeled, seeded and cut into 1/2-iinch pieces
  • 1/2 cup red onion, finely chopped
  • 2 heads romaine lettuce, thinly sliced
  • 2 tomatoes, cut into 1/2-inch pieces
  • 2 avocados, peeled, pitted and cut into 1/2-inch cubes

What you do:

  1. To make the vinaigrette, blend the rice syrup, vinegar, onion, lime and lemon juices, cumin, coriander, cayenne, and salt in a blender until smooth. Gradually blend in the oil. Add the cilantro and blend just until it is finely chopped. Season the vinaigrette to taste with more salt and pepper. The dressing will keep for 1 day, covered and refrigerated. Re-whisk before using.
  2. To make the tortilla strips, preheat the oven to 350 degrees. Brush the oil over both sides of the tortillas. Cut into 1/8-inch strips and arrange in an even layer over a heavy large baking sheet. Stir the chili powder, maple crystals, and salt in a small bowl to blend. Sprinkle the mixture through a sieve and over the tortilla strips. Bake until the tortilla strips are crisp and golden, about 8 minutes. Transfer the strips to a paper towel-lined plate and cool. The tortilla strips will keep for two days in an airtight plastic bag at room temperature.
  3. To assemble the salad, toss the beans, corn, roasted bell pepper, celery, cucumber and red onion in a large bowl with enough dressing to coat. Toss the lettuce in another large bowl with enough of the remaining vinaigrette to coat. Mound the romaine lettuce in the center of a plate. Spoon the bean mixture atop the lettuce. Sprinkle the tomatoes, avocado, and tortilla strips over and serve.

Click here for more delicious recipes:
Salsa Verde
Mexican Tortilla Bake
Tortilla Salad

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