
ABOUT THE RECIPE:
This Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and protein-rich garbanzo beans. Since a Tex-Mex style salad is traditionally made with black beans, I added 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)
INGREDIENTS:
SALAD
- 8 cups loosely packed, cleaned and chopped romaine lettuce
- 20 black bean tortilla chips or your favorite tortilla chip variety
- 14 grape or cherry tomatoes, sliced in half
- 1 cup cooked chickpeas (garbanzo beans), drained and rinsed (see note)
- Kernels from 1 large ear of corn, cooked (or ¾ cup canned corn kernels, drained)
- 1/2 cup seeded and chopped orange or red sweet bell pepper
- 4 green queen olives with pimento, sliced (optional)
- 1/2 of a large avocado, peeled, pitted and sliced
SWEET AND SPICY LIME DRESSING
- 3 tablespoons vegan mayonnaise
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon maple syrup
- 1/16 teaspoon of cayenne pepper
INSTRUCTIONS:
For each main dish 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, then arrange the avocado slices on top, in a pleasing manner.
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.
Chef’s Note: For a creamier dressing, add more mayonnaise (up to 2 tablespoons), to taste.
Chef's note: You may replace the chickpeas with black beans, white beans, kidney beans or pinto beans, if preferred.
Ingredients
Directions
ABOUT THE RECIPE:
This Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and protein-rich garbanzo beans. Since a Tex-Mex style salad is traditionally made with black beans, I added 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)
INGREDIENTS:
SALAD
- 8 cups loosely packed, cleaned and chopped romaine lettuce
- 20 black bean tortilla chips or your favorite tortilla chip variety
- 14 grape or cherry tomatoes, sliced in half
- 1 cup cooked chickpeas (garbanzo beans), drained and rinsed (see note)
- Kernels from 1 large ear of corn, cooked (or ¾ cup canned corn kernels, drained)
- 1/2 cup seeded and chopped orange or red sweet bell pepper
- 4 green queen olives with pimento, sliced (optional)
- 1/2 of a large avocado, peeled, pitted and sliced
SWEET AND SPICY LIME DRESSING
- 3 tablespoons vegan mayonnaise
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon maple syrup
- 1/16 teaspoon of cayenne pepper
INSTRUCTIONS:
For each main dish 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, then arrange the avocado slices on top, in a pleasing manner.
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.
Chef’s Note: For a creamier dressing, add more mayonnaise (up to 2 tablespoons), to taste.
Chef's note: You may replace the chickpeas with black beans, white beans, kidney beans or pinto beans, if preferred.
Notes
