May is National Salad Month… and the month to celebrate
Mexican pride on Cinco de Mayo. So, here’s a delicious way to
enjoy the flavors of Mexican cuisine, with plant-strong ingredients
for better health, better learning, and a greener world! Cool Beans!
INGREDIENTS (for one large salad)
2-3 cups romaine lettuce, chopped thin
2 Tablespoons each: red bell pepper, red onion & cilantro, finely chopped
1/2 cup cooked/canned pinto beans (or refried beans, vegetarian style w/out lard)
1/2 medium avocado, sliced into 1/2 inch cubes
1/4 cup corn (organic, non-GMO recommended)
1/4 medium cucumber, chopped
1 carrot, shredded
1/4 cup (or so) chunky tomato salsa
1 Tablespoon Italian vinaigrette, or cilantro lime dressing (optional)
2 Corn Tortillas, or a handful corn tortilla chips (organic, non-GMO recommended)
1. Heat water for steaming tortillas. While water is heating up…
2. Layer vegetable ingredients on a plate, or toss them together in a bowl.
3. Steam tortillas over hot water - or for a quick alternative method, dampen tortillas
with water and heat on oven rack at 350 degrees until soft. Cut into strips, add to salad.
4. Drizzle Italian vinaigrette, or perhaps a cilantro lime dressing if desired.