{emv} day 6: mexican bell pepper salad
101 Simple Salads, #25
Ridiculously good. This is another salad I would like to eat every day for the rest of my life. As you can see, I added some pinto beans to this salad even if the recipe didn’t suggest it. I’ve been eating these salads for my lunch and wanted to round out the nutrition of this plate. I did not, however, use the chili powder because the bit of jalapeno I used was spice enough for this girl. My son used the last of the tortilla chips to make himself nachos today so I went ahead and made my own crispy tortilla strips but, I used a flour tortilla because we were out of corn. I put the cut tortilla in the oven while I chopped the veggies and by the time I was done chopping, the strips were nice and toasted – super easy! Oh and if i had some in my fridge, I would have crumpled some queso fresco on the top.
Directions from the article:
25. Combine chopped bell peppers, tomatoes, red onion, chilies and cilantro, then toss with corn tortilla strips, toasted in a 350-degree oven until crisp (or yes, use packaged chips; why not?). Dust with chili powder and lots of lime juice.
Here’s what I used to make a salad for one:
- red, yellow and orange bell peppers (1/4 of each), seeds removed
- 1 small tomato, chopped
- 1/4 tbsp chopped red onion
- 1/4 of fresh red jalapeno, seeds removed
- 1 tbsp chopped cilantro
- juice from 1/2 lime
- 1/4 cup canned pinto beans, drained and rinsed
- one 8 inch flour tortilla
- salt to flavor
YEY! I’m so glad you’re doing this. I’m going to definitely try some of these recipes. I need more veggies, too.