I'm constantly looking for healthy, fresh and raw meals that are full of Vitamin C, Omega-3 and Vitamin B12 all which help heal nerve damage, reduce inflammation and ease nerve pain. This salad has all three and in its raw state delivers those vitamins with a powerful punch. One more healthy bonus to this meal is it's a super metabolism booster! Almost all of the ingredients naturally increase your metabolism, making this recipe ideal for weight loss.
1/2cupblack beanscanned is fine drained and rinsed
1red bell pepper chopped
1/4cupshredded sharp cheddar cheese
Handful of fresh cilantrooptional roughly chopped
For the Dressing:
Juice of one orangehold 1/2 teaspoon back
1tablespoonExtra Virgin Olive Oil
One garlic clove smashed but still intact
Salt and pepper to taste
For the Tortilla Strips:
1whole wheat tortilla
1teaspoonExtra Virgin olive oil
1/2teaspoonorange juicethe one you held back in the dressing
Start with the dressing, the longer it marinates the better the flavor. Add all the ingredients in a clean jar or medium bowl. Add the top to the jar and shake well, until everything is incorporated. Place in the fridge until you are ready to serve, allow to marinate for one hour, to overnight.
Cut the tortilla into thin strips, place in a bowl and toss with olive oil, orange juice and spices. Spread out on a rimmed baking sheet and bake at 350 degrees for 15-25 minutes until crispy. If you have a toaster oven (I do and love it for little projects like this) toast on medium, spin the tray and toast once more on medium, watch the strips as all toaster ovens vary.
In a large bowl combine the lettuce, spinach, corn, onion, beans, bell pepper, cilantro and half of the cheese. Drizzle the salad dressing over the Mexican Caesar Salad and toss together. Divide onto two plates, top with tortilla strips and remaining cheese and serve.