Mayan Salad

Mayan Salad with Lime Chipotle Dressing (makes 4 servings)

https://www.cutoutandkeep.net/projects/mayan-salad • Posted by A Bite To Eat

You will need

Dressing:
Zest of 1 organic Lime Juice of Lime 1 ½ 2 tbsp Tamari 
 6 tbsp Apple Cider Vinegar 
 4 tbsp Water 4 tbsp Turbinado Sugar 2 tbsp Minced Shallots 
 1 tsp Chipotle Adobo Sauce (more if you like heat) ¾ cup Extra Virgin Olive Oil 

Salad:
Enough mixed Salad greens for 4-6 people ¾ cup Canned Black Beans , drained and rinsed
 ¾ cup Organic Corn roasted in a pan until golden ½ Red Onion , chopped fine ½ cup Pinion Nuts , toasted
 2 fresh Mangos , skinned and chopped 8 oz Goat Cheese crumbled 1 Avocado , chopped 
3 blue Corn Tortillas , sliced thin and fried in neutral oil (see below)

Project Budget

Time

Difficulty

Description

Instructions

1. Make the dressing:
 In a mixing bowl combine, the zest 

juice of the lime, tamari
, apple cider vinegar
, water, turbinado sugar
, minced shallots
, the chipotle adobo sauce. Add the extra virgin olive oil to emulsify.

2. For the Salad you will need:
 Enough mixed salad greens for 4-6 people, black beans, corn, red onion, pinion nuts, mangos, goat cheese, avocado and blue corn tortillas,

3. Place the greens in a mixing bowl and toss with 3 ounces of dressing.
Transfer to a serving bowl and mound the greens in the center.
Top with all the salad ingredients except the tortilla strips. Ladle on a little more dressing and top with the tortilla strips.


4. For the Blue corn crisps: Cut them into small strips. In a pan heat 1/3 cup of neutral oil.
In batches add the strips and turn them with tongs. Once crisp, drain them on a plate lined with a paper towel and sprinkle with coarse salt while they are still hot.