Recipes: some Edible Schoolyard New Orleans favorites
Mexican Chopped SaladOlé! This salad highlights the spices and flavors of our neighbor to the south! Delicioso!
1 roasted poblano pepper, diced (substitute red bell pepper for a less spicy version)
1 apple, peeled, cored, and diced
1 cup cooked pinto beans
½ cup sliced green olives
1 cup halved grape tomatoes
1/3 cup thinly sliced green onions
1/3 cup corn
4 ounces cotija cheese, crumbled (if a Mexican cheese is unavailable, substitute jack cheese)
4 cups assorted garden greens (chard, kale, nasturtium, etc.)
Combine all ingredients and roughly chop using a mezzaluna. Toss in a large bowl with tortilla strips and cumin vinaigrette.
Crispy Tortilla Strips
Thinly slice 6 whole wheat tortillas. Toss together with 1 Tablespoon olive oil, 1 teaspoon sea salt, and ½ teaspoon chili powder. Bake at 350 degrees for 6-‐8 minutes, until crisp.
In a medium bowl add: the juice of 1 lime, ½ teaspoon ground cumin, 1 minced garlic clove, a pinch of cayenne pepper, and 1 Tablespoon agave nectar. Slowly whisk in 1/3 cup of olive oil until all ingredients are well combined.
Toss over chopped salad.