[meatless] taco salad + black bean salsa

Do you think that you have tasted the best taco salad ever?

Think again.

Because you haven't until you've tasted this one.

It's so good it will make you cry.

Scout's honor.

It's all about the layering.

Lime cilantro coconut rice, black bean salsa, lettuce, veggies, avocado, more black bean salsa (yes please), and southwest chipotle dressing.

A combination made in heaven, I tell you.

I have been making this black bean salsa for a long time.

And let me tell you, I have yet met someone who didn't love it.

It's true. 

People always ask me for the recipe, but the problem is...I only make it by taste.

However, yesterday I was feeling exceptionally nice and I decided to measure every little thing I added to the salsa. So yes, I will be sharing my recipe with you today.

Hurrah for those tender moments!

Oh, and of course.

A taco salad is not a taco salad without home-baked chips.

Duh!

[Meatless] Taco Salad

makes enough for 4-6 people

1 head Romaine lettuce, rinsed and chopped

1 red bell pepper, seeded and sliced

1 green bell pepper, seeded and sliced

2 tomatoes, chopped

1 cucumber, sliced

1 carrot, chopped

1 avocado, pitted and sliced

Cilantro Lime Coconut Rice (see below)

Black Bean Salsa (see below)

Home-baked Tortilla Chips (see below)

Southwest Chipotle Dressing (see below)

1. In a serving bowl, scoop 1/2 cup rice. Top with bean salsa. Top that with romaine lettuce. Top that with veggies. Top those with more bean salsa and avocado slices. Drizzle on the dressing. Garnish with tortilla chips.
2. Devour.

Cilantro Lime Coconut Rice

2 cups white rice

2 cups water (or 4 cups if using brown rice)

1 tsp. salt

3/4 cup sweetened flaked coconut 

3/4 cup chopped fresh cilantro

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. cumin  

additional salt, if desired

1 lime, juiced

1. In a saucepan, stir together rice, water, and salt. Bring to a boil over high heat. Steam should be coming out from under the lid; keep the pot covered and don't peek under the lid.
2. Reduce the heat to very low. The rice will swell as it absorbs the water. Set a timer for 20 minutes (or 40 minutes for brown rice).
3. When the timer rings, turn off the burner and remove the pan from the heat. Let the rice sit, covered, for an additional 5 minutes.
4. Fluff rice with a fork. Stir in coconut, cilantro, garlic powder, and cumin. Add in the lime juice. Adjust seasonings to taste.

Black Bean Salsa

2 cans black beans, drained and rinsed

1 can corn, drained

1 can diced tomatoes, drained

1/2 can diced green chilies (about 2 ounces)

1/3 cup red onion, chopped

2 Tbl. brown sugar, packed (add more if desired)

3 tsp. hot sauce (I like the taste of Tapatio)

1 1/2 tsp. lime juice

1 1/2 tsp. onion powder

1/2 tsp. garlic powder

1 tsp. cumin

1 tsp. dried basil

3/4 to 1 tsp. salt

small handful cilantro, chopped

1. In a large bowl, mix together beans, corn, tomatoes, chilies, and onions. Add in sugar, hot sauce, lime juice, and spices. After mixing well, stir in cilantro. Adjust seasonings to taste.

Home-baked Tortilla Chips

corn or flour tortillas (as many as you want)

garlic salt, to taste

1. Preheat oven to 400 degrees F.
2. Lay the tortillas on a cutting board. Stack in a pile. Slice tortillas with a knife, cutting into 4-8 equal triangles.
3. Arrange tortilla triangles in a single layer on baking sheets. Lightly spray with vegetable oil. Sprinkle with garlic salt. Bake for about 6-7 minutes until crisp and the edges start to curl and turn slightly brown. Watch chips carefully after 5 minutes because they can burn easily. 
4. Once chips are done, removed from the oven to cool. They will continue to crisp as they cool.

Southwest Chipotle Dressing

1 Tbl. chopped onion

1 Tbl. chopped garlic

2 tsp. dijon mustard (optional)

1/2 tsp. ground cumin

2 Tbl. chopped cilantro

1/2 cup vinegar (rice wine, white, or balsamic)

1 tsp. salt

2 Tbl. honey

1 chipotle pepper in adobo sauce, seeds removed (or chipotle sauce)

1 cup plain yogurt (or sour cream)

1/4 cup olive oil

1. Combine all ingredients (except olive oil) in a blender or food processor. Blend until smooth. While blade is running, pour olive oil in a small stream into mixture. Blend until smooth. Adjust seasonings to taste.

Cinco de Mayo--Salsa

For as long as I can remember, I always thought that salsa was meant to be chunky. I was happy buying the classic Pace salsa: jarred, chunky, and as unauthentic as you can get. But recently, I discovered that true Mexican salsa is more blended. I like to compare American salsa and Mexican salsa with peanut butter. Americanized salsa is like chunky peanut butter and Mexican salsa is like smooth peanut butter. Both consist of the same ingredients, but are prepared in different ways. The first experience I had with real salsa was in Oregon, when a friend made Tomatillo salsa. I was hooked at first bite. It was spicy yet sweet, and smooth yet not overly blended. 

And what is salsa without tortilla chips? My favorite brand is Santitas. (Plus they are usually the cheapest of all the brands--thank you grocery stores!) 

However, I must share with you my recent discovery and infatuation with homemade baked tortilla chips. Baked, spicy, crunchy--gah, so good! Okay, enough with my ranting and on with the recipes!

Authentic Salsa
Yield: About 6 cups (AKA a ginormous batch)

• 28-ounce can whole tomatoes (peeled) with juice
• 2 10-ounce cans Rotel (diced tomatoes with green chilies)
• ¼ cup chopped onion
• 1 clove garlic, chopped
• 1 jalepeño, quartered and sliced thin
• ½ cup cilantro
• Juice from ½ a fresh lime 
• ¼ teaspoon salt
• ¼ teaspoon granulated sugar
• ¼ teaspoon ground cumin

1. Add all ingredients to a food processor. Pulse until you get desired consistency. Refrigerate for at least one hour, and then serve with your favorite tortilla chips.
2. Note: This makes a large quantity, so you may have to work in batches.
3. Another note: If you prefer a milder salsa, remove the seeds from the jalapeno.

Pico de Gallo (salsa, but not really)

• 2 cups tomatoes, seeded and chopped
• 1/4 cup green bell pepper, chopped
• 1/4 cup onion, chopped
• 1 jalapeno, seeded and chopped
• 1 clove garlic, minced
• 1 lime, juiced
• 1 handful cilantro, chopped
• cumin to taste
• salt and pepper to taste 

1. Mix everything in a bowl. Yep, that's it.

Tomatillo Salsa

• 5 large tomatillos, about 2.5 pounds
• 2 medium Vidalia onions, sliced
• 4 cloves garlic, peeled
• 1 jalapeno or habanero pepper
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons cilantro leaves
• 1 avocado

1. Preheat oven to 375°F.
2. Place tomatillos, onions, garlic cloves, and jalapeno (or habanero) into a small roasting pan, sprinkle with salt and pepper. Roast at 375°F for 1 hour, until the vegetables have released their juices and the tomatillos are slightly browned. Place cilantro into a food processor and pour in cooked tomatillo mixture. Puree the mixture, adjust seasonings if necessary. Add in the avocado and puree a bit more. 
3. Note: You can either roast your veggies or puree them raw.

Baked Tortilla Chips

• corn or flour tortillas
• spices: salt, pepper, garlic, cumin, basil, chili powder, cayenne pepper, etc.

1. Preheat oven to 400 degrees F.
2. Lay the tortillas on a cutting board. Stack in a pile. Slice tortillas with a knife, cutting into 4-8 equal triangles (cut like you would a round pizza).
3. Arrange tortilla triangles in a single layer on baking sheets. Lightly spray with vegetable or olive oil (optional). Sprinkle with spices. Bake for about 6-7 minutes until crisp and the edges start to curl and turn slightly brown. Watch chips carefully after 5 minutes because they can burn easily. 
4. Once chips are done, removed from the oven to cool. They will continue to crisp as they cool.

 Oh yeah, I almost forgot! Since Cinco de Mayo is just a day away, I thought that I would share this with you. If you are wondering, this is the t-shirt that I will be wearing on May 5, 2011. Yes, there are 5 jars of Mayo on my t-shirt. Isn't it fantastic? Haha :)  Also, Cinco de Mayo is the same day as my best friend's birthday. So Happy Birthday Carl. Think of me when you eat salsa (and Mayo).