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Black Bean Stacked Salad with Queso Cheese and Chili Lime Vinaigrette

Recipe Introduction


Adapted from "Main-Course Salads" by Ray Overton






List of Ingredients



• 1 can (15 1/2 ounces) black beans, rinsed, drained
  
• 8 tomatillos, husks removed, rinsed, chopped
  
• 4 plum tomatoes, chopped
  
• 1 red onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 can (15 1/4 ounces) corn, rinsed, drained
  
• 1 English cucumber, cut in half lengthwise, seeded, diced
  
• 3 jalapeno peppers, seeded, chopped
  
• 2 cups broken or crushed tortilla chips
  
• 1 1/2 cups crumbled queso or grated Monterey jack cheese
  
• Juice of 4 limes
  
• 1 tablespoon chili powder
  
• 2 teaspoons ground cumin
  
• 1/2 teaspoon ground coriander
  
• 1/2 cup chopped cilantro
  
• 1/2 tablespoon sugar or to taste
  
• 1/2 cup peanut oil
  
• Salt, freshly ground pepper
  
• 1/2 cup pumpkin or sunflower seeds, toasted, see note
  






Instructions



1. Layer black beans, tomatillos, tomatoes, red and green onions, garlic, corn, cucumber, jalapenos, tortilla chips and cheese in large, clear glass bowl.
   
   
2. Whisk together lime juice, chili powder, cumin, coriander, cilantro and sugar in small, non-reactive bowl. Whisk in peanut oil in thin, steady stream; add salt and pepper to taste.
   
   
3. Just before serving, drizzle vinaigrette over salad; toss to coat completely. Garnish with pumpkin seeds.
   
   
4. Yield: 14 servings
   
   






Final Comments


Note: To toast seeds, place them in a single layer on a baking sheet. Toast in a 350-degree oven, and shake the pan periodically to turn the seeds, until golden and fragrant, about 10 minutes.