Tortilla Salad

Number of Servings: 6-8

Salad Ingredients:

Tortilla Chips (see method below)

1 cup (250 mL) canned black beans, drained and rinsed
1 avocado, peeled, pitted, and cut into chunks
1 cup (250 mL) chopped tomato chunks
2 tablespoons (30 mL) chopped fresh, or pickled jalapeno peppers
1 mango, peeled, pitted, and cut into chunks
1 cup (250 mL) cubed cheddar cheese
½ cup (125 mL) chopped green onions

Chunks of iceberg lettuce
Romaine lettuce leaves
1/3 cup (85 mL) chopped fresh cilantro

Garnish: crumbled Queso fresco (substitute feta, if necessary), or grated manchego or cheddar cheese

Dressing:

¼ cup (60 mL) salsa (hot or mild)
1 tablespoon (15 mL) mayonnaise
2 tablespoons (30 mL) sour cream
Sea salt; freshly ground black pepper

Method:

1. Make Tortilla Chips: Preheat oven to 375 ⁰ F. Cut up 2 tortilla shells into 2 inch x ½ inch strips; toss with 2 tablespoons of oil.   Spread out on a baking sheet; sprinkle with a little salt, pepper, and chipotle chili powder.   Bake for 10 minutes, or until crisp and golden. Stir up a few times during baking time.   Set aside.
2. In a large salad bowl, combine beans, avocado, tomato, jalapeno, mango, cheese, and green onions. Gently mix to combine.
3. Make dressing: By hand, or in a blender/food processor, combine salsa, mayonnaise and sour cream. Season to taste.
4. Just before serving, pour dressing into salad ingredients; fold in chunks of iceberg lettuce, romaine lettuce leaves, and the cilantro.   Fold in some (or all) of the baked tortilla chips.
5. Garnish with queso fresco, feta, or shredded cheddar cheese. Serve the remaining tortilla chips on the side.