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Instructions |
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rinse 2 cans of black and 1 can of pinto beans and add to olive oiled pan. Drain and add one can of corn. Chop fresh zucchini (3-4), tomatoes (3-4) and smash 3 pieces of garlic. Leave head on low - medium, stir on occasion and add water if necessary. When the zucchini and tomatoes have cooked down, it's ready.
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Chop the corn tortillas into strips and fry in vegetable oil until crispy and light brown. Place on paper towel and salt to taste.
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DRESSING-
Get a jar or anything with a lid for easy mixing. Pour in about a cup to cup and a half of good olive oil. Pour a four count of red wine vinegar and balsamic vinegar each. Finely chop about three closes of garlic and add. Take a large spoonful of mustard and add. Give it a good squeeze of honey, a hearty shake of salt and fresh pepper and a dusting of cayenne pepper.
Add lid, shake it all together until well mixed, taste and add more of anything as needed. Should be tangy and vibrant in taste
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In a large eating bowl add mixed salad greens. Add two or three scoops of beans mixture on top of greens. Add tortilla strips to the very top. Drench with dressing.
Other things to add to final dish-
- Shredded Cheese
- Sour Cream
- Salsa/Hot Sauce
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Originally Submitted
11/8/2009
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