Vegan Southwest Salad with Coconut Bacon

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This salad is a little labor intensive, with much of the flavor in the coconut bacon and cashew dressing. It’s delicious, though. For less work (and not Vegan) regular bacon works well too. You can also add cooked chicken for more protein. I based much of this recipe on the Southwest BLT Salad at Henry Happened.

Ingredients:

Salad Greens  

Salsa:

1 can black beans

3 ears corn kernels cut from cob

2 small onions, diced

1 tomato, diced

3 jalapenos, seeded and diced

juice of ½ a lime

1 t salt

 

Dressing:

½ cup raw cashews

1/2 cup water

2 T lime juice

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

 

Tortilla crisps:

3 corn tortillas

cooking spray

salt

 

Directions:

1) Prepare coconut bacon, as described at Beard and Bonnet.

2) As the coconut bacon cooks, mix all components of the salsa and refrigerate until time to serve.

3) For the dressing, combine all dressing ingredients and food process until smooth. Refrigerate until time to serve.

4) When the coconut bacon is finished, increase the temp of the oven to Broil. Spray the tortillas with cooking spray and slice into 1/2 inch strips. Place strips on cookie sheet and salt. Broil for 2 minutes, or until crispy but not burned.

5) For finished salad, top salad greens with salsa, dressing, coconut bacon, and tortilla strips.

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