posted by Terrytx 11-13-100 6:59 AM
* Exported from MasterCook *
Black Bean Stacked Salad with Queso Cheese and Chili Lime Vinaigrette
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Salad Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.