Dressing
2/3 cup canola oil 150 mL
¼ cup lime juice 50 mL
2 tsp lime zest 10 mL
1 clove garlic, minced 1
¼ cup chopped cilantro 50 mL
1 chipotle pepper (in adobe sauce),finely chopped 1
Combine all ingredients and mix well.
Salad
6 whole wheat tortillas, cut into triangles 6
1 (16 oz) bag coleslaw mix 1 (450 g) bag
½ cup sliced celery 125 mL
1 orange pepper, seeded and diced 1
1 red pepper, seeded and diced 1
1 jalapeno pepper, seeded and diced 1
¼ cup finely diced red onion 50 mL
1 (19 oz) can black beans, drained and rinsed 1 (540 mL) can
Place tortilla triangles on foil lined baking sheet. Brush tops with adobe sauce from chipotle pepper. Bake at 375°F until toasted and crispy, about 8 – 10 minutes. Set aside.
Place coleslaw mix into large salad bowl. Add remaining salad ingredients (except for tortilla triangles) as well as the dressing and toss ingredients to mix. Serve coleslaw with toasted tortilla triangles.
Serves 6 – 8
Tue, Sep 8, 2009
Canola Recipes, Super Foods