Ingredients for the Dressing:
1/4 c. Habanero & Honey Vinegar
1 Tbsp. honey
1/2 tsp. cumin
1 clove Imperial Black Garlic, mashed
1/2 tsp. salt
4 Tbsp. Persian Lime Olive Oil
|sea salt and fresh ground pepper
Ingredients for the Tortilla Strips:
6 - 6 inch corn tortillas
1 1/2 Tbsp. Cilantro & Red Onion Olive Oil
1/2 tsp. sea salt
Ingredients for the Salad:
1 head romaine lettuce, chopped
1 bell pepper, diced
1/2 of a red onion, diced
1/2 of a jicama, peeled and diced (a Mexican fruit)
4 tomatoes, seeded and diced
4 ears of corn (if fresh corn is not in season, use 1 1/2 c. frozen sweet corn)
1 1/2 c. black beans, rinsed and drained
Combine first 5 dressing ingredients and in a slow, steady stream add Cilantro & Red Onion Olive Oil, stirring continuously with a whisk. Season with salt and pepper if needed. Set aside.
Preheat oven to 400F. Stack tortillas and cut into 1/4 inch strips. Place strips on a baking sheet and drizzle with oil, sprinkle with salt and toss to coat. Bake 15-20 minutes, stirring every 5 minutes, until golden brown and crisp.
If using fresh corn on the cob, it must be cooked and cut off the cob. Frozen corn should be thawed. Combine corn with other salad ingredients and drizzle with dressing. Toss to coat and serve with tortilla strips.
Tested in Mexican Cooking Class
