Categories: Salads

Ingredients

• 2 heads of lettuce (1 each of two different types)
• 4-6 corn tortillas
• 1 T. canola oil
• salt to taste
• 3 c. cooked black beans
• 3 ears of sweet corn
• fresh salsa
• For avocado cream:
• 1/2 c. raw cashews
• 3/4 c. water
• 1 ripe avocado
• 1/2 t. salt
• 2-3 t. lime juice
• For vinaigrette:
• 1/2 c. canola or olive oil
• 1/4 c. balsamic or red wine vinegar
• 1/4 t. salt
• black pepper to taste
• herbs: parsley, basil, marjoram, oregano, thyme

Directions

1. eheat oven to 425. Use a pastry brush to brush canola oil over tortillas. Lay tortillas on a baking sheet, sprinkle with salt, and bake for 7-10 minutes, until lightly browned. (If you want to make a heartier meal of this salad, repeat this process with additional batches of corn tortillas cut into quarters, to make chips, and serve with salsa.)

2. Wash and cut lettuce into strips about 3/4" wide and transfer to a large bowl. Put black beans and corn into separate bowls with spoons for serving.

3. In a blender, blend cashews and water thoroughly until very smooth. Peel avocado and add it to blender, blending until smooth. Add salt and lime and blend for a few more seconds. Transfer to a container with a spoon for serving.

4. Mix all ingredients for vinaigrette by shaking or whisking together.

5. Serve salad by placing a toasted corn tortilla on each plate, topping with black beans, corn, lettuce, and salsa. Drizzle with avocado cream and vinaigrette.

6. Enjoy.

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