1

ABOUT THE RECIPE:

This Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and cooked garbanzo beans. But since a Tex-Mex style salad is traditionally made with black beans, I decided to add a jazzy twist by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.

Makes 2 Main Dish Salads (or 6 to 8 Side Salads)

2

INGREDIENTS:

SALAD
8 cups loosely packed cleaned and chopped romaine
20 black bean tortilla chips (or your favorite tortilla chip)
14 grape or cherry tomatoes, sliced in half
1 cup cooked chickpeas, drained and rinsed
Kernels from 1 large ear of corn, cooked (or ¾ cup canned corn kernels, drained)
1/2 cup seeded, chopped orange /red sweet bell pepper
4 green queen olives with pimento, sliced
1/2 of a large avocado, sliced

SWEET AND SPICY LIME DRESSING
2 1/2 tablespoons veganmayonnaise
1 tablespoon freshly squeezed lime juice 1 tablespoon maple syrup
1/16 teaspoon of cayenne pepper

3

INSTRUCTIONS:

For each salad, put 4 cups of lettuce into a large bowl. Arrange 10 tortilla chips around the circumference. Artfully arrange 14 tomato halves on top of the lettuce. Top with one-half of the chickpeas, corn kernels and sweet peppers. Sprinkle one-half of the olives over the salad, and arrange the avocado slices on top, in a pleasing manner.

4

Put all of the dressing ingredients into a small bowl and briskly whisk until smooth (see note). Drizzle one-half of the dressing over each salad, and serve.

5

Chef’s Note: For a creamier dressing, add more mayonnaise (up to 2 tablespoons), to taste.

Ingredients

Directions

1

ABOUT THE RECIPE:

This Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and cooked garbanzo beans. But since a Tex-Mex style salad is traditionally made with black beans, I decided to add a jazzy twist by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.

Makes 2 Main Dish Salads (or 6 to 8 Side Salads)

2

INGREDIENTS:

SALAD
8 cups loosely packed cleaned and chopped romaine
20 black bean tortilla chips (or your favorite tortilla chip)
14 grape or cherry tomatoes, sliced in half
1 cup cooked chickpeas, drained and rinsed
Kernels from 1 large ear of corn, cooked (or ¾ cup canned corn kernels, drained)
1/2 cup seeded, chopped orange /red sweet bell pepper
4 green queen olives with pimento, sliced
1/2 of a large avocado, sliced

SWEET AND SPICY LIME DRESSING
2 1/2 tablespoons veganmayonnaise
1 tablespoon freshly squeezed lime juice 1 tablespoon maple syrup
1/16 teaspoon of cayenne pepper

3

INSTRUCTIONS:

For each salad, put 4 cups of lettuce into a large bowl. Arrange 10 tortilla chips around the circumference. Artfully arrange 14 tomato halves on top of the lettuce. Top with one-half of the chickpeas, corn kernels and sweet peppers. Sprinkle one-half of the olives over the salad, and arrange the avocado slices on top, in a pleasing manner.

4

Put all of the dressing ingredients into a small bowl and briskly whisk until smooth (see note). Drizzle one-half of the dressing over each salad, and serve.

5

Chef’s Note: For a creamier dressing, add more mayonnaise (up to 2 tablespoons), to taste.

Tex-Mex Salad Bowl
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