Mexicali Salad & Dressing | VegNews

Ingredients

• 1/2 cup brown rice syrup
• 1/4 cup brown rice vinegar
• 1/3 cup red onion, coarsely chopped
• 1/4 cup fresh lime juice (approximately 4 limes)
• 1/4 cup fresh lemon juice (approximately 3 lemons)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 1 1/2 cups olive oil
• 1/2 cup fresh cilantro, chopped
• 6 (6-inch) corn tortillas
• 1 tablespoon canola oil
• 1 teaspoon chili powder
• 1/2 teaspoon maple crystals or other sweetener
• 1/4 teaspoon sea salt
• 1 cup cooked pinto beans
• 2 corn cobs, kernels removed
• 1 red bell pepper, roasted, seeded and cut into 1/2-inch pieces
• 6 celery stalks, cut into 1/2-inch pieces
• 2 cucumbers, peeled, seeded and cut into 1/2-inch pieces
• 1/2 cup red onion, finely chopped
• 2 heads romaine lettuce, thinly sliced
• 2 tomatoes, cut into 1/2-inch pieces
• 2 avocados, peeled, pitted and cut into 1/2-inch cubes