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Grilled Tortillas with Mexican Summer Salad

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Think of this dish as for a hearty end-of-summer meal. Substitute baked corn chips for the tortillas, use the bean mixture as a dip, and you've got a finger-food appetizer.

Think of this dish as for a hearty end-of-summer meal. Substitute baked corn chips for the tortillas, use the bean mixture as a dip, and you've got a finger-food appetizer.Bean Mixture:2 ears of corn4-6 wholewheat flour tortillas1 14-oz (398 ml) can black beans, drained and rinsed1 large avocado, diced in ½ inch (1 cm) cubes1 small jalapeno chili, de-seeded and finely chopped2 Tbsp (60 mL) lime juice2 Tbsp (60 mL) cilantro, mincedRock salt, to tasteTopping:4 cups (1,000 mL) arugula leaves4 ripe tomatoes, sliced2 Tbsp (60 mL) extra-virgin olive oil, divided into twoGrill corn until it blackens slightly, about 10 minutes. Remove and set aside to cool. Grill tortillas until they have grill marks on both sides.In a small bowl, combine beans, avocado, chili, lime juice, cilantro, and salt to taste. Cut corn kernels from cob using downward stroke of a sharp knife. Toss corn kernels with other ingredients.In a larger bowl, toss arugula with 1 Tbsp (15 mL) olive oil and salt to taste. In another bowl, toss tomato slices with remaining olive oil and salt to taste.To serve, place 1 tortilla on each plate, add arugula leaves and several tomato slices and top with about 1/4 cup (60 ml) of the black bean mixture. Serves 4 to 6.Source: alive #263, September 2004

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