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Black Bean Stacked Salad/Lime Vinaigrett




Source of Recipe


Main-Course Salads by Ray Overton


Recipe Introduction


The correct name is "Black Bean Stacked Salad wi Cheese & Chili Lime Vinaigrette".

The salad and dressing can be prepared the day before serving. But toss just before serving. The salad is delicious wrapped in warm flour tortillas and eaten out of hand.




Recipe Link: http://sun-sentinel.com

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
4 green onions, 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





Recipe



Layer black beans, tomatillos, tomatoes, red and green onions, garlic, corn, cucumber, jalapenos, tortilla chips and cheese in large, clear glass bowl.

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.

Just before serving, drizzle vinaigrette over salad; toss to coat completely. Garnish with pumpkin seeds.

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.

Makes 12-14 servinga.