Crispy tortilla strips are a nice twist on the usual crouton. They stay crisp a surprisingly long time even once tossed in with the salad, making this a great BBQ potluck contribution.
Mexican Tortilla Salad with Lime and Jalapeno
8 cups (2 L) shredded romaine lettuce
2/3 cup (150 ml) julienned sweet yellow pepper
2/3 cup (150 ml) halved grape tomatoes
1/2 cup (125 ml) drained and rinsed canned black beans
1/3 cup (75 ml) julienned red onion
2 tbsp (25 ml) seeded and minced jalapeno pepper
Half ripe avocado, diced
1/4 cup (50 ml) olive oil
2-½ tbsp (32 ml) fresh lime juice
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) freshly ground black pepper
1-¼ cups (300 ml) PC Tortilla Strips Salad Topper – Chili Lime
2/3 cup (150 ml) chopped fresh coriander
In large bowl, combine romaine, yellow pepper, grape tomatoes, black beans, red onion, jalapeno and avocado.
Gently toss together until mixed.
Drizzle with oil and lime juice.
Sprinkle with salt and pepper and toss again. Add tortilla strips and coriander; toss gently and serve immediately.
Makes 9 servings
More recipe ideas are available online at pc.ca.