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Willy’s Style Burrito Salad

March 5, 2009

Many of the salads I have on this site are adaptations of ones I like in restaurants- like the Raging Burrito Thai Peanut Salad and the La Fonda Tilapia salad.  Now, I decided to knock off the Willy’s Mexicana Grill salad.  It’s kind of like a burrito in a salad, with warm black beans and tofu, and pico de gallo, corn salad, roasted red peppers and cucumbers.  It’s really crunchy and fresh, and pretty quick to make.  I am especially pleased with how the marinated tofu turned out- slightly sweet and spiced with only a 15 minute marinating time.  This salad is a good way to use up leftover burrito or taco fillings and toppings.  These servings are all just suggestions…feel free to add olives, cheese, avocado, etc.  Serves 4-6.

Ingredients:

Tofu: 1 block firm tofu, drained and cut into pieces the size of dice

1/2 c orange juice

1/4 t ground cumin

1/2 t dried oregano

1/4 t chili powder

Salt to taste

Pico de Gallo: 5 Roma tomatoes, diced

1/4 of a medium red onion, diced

2 T fresh chopped cilantro

1/2 lime, juiced

1 T minced fresh seeded jalapeno or a few dashes of hot sauce

Salt to taste

For corn salad: 1 c fresh or frozen corn

1/4 t ground cumin

1/4 of a medium red onion, diced

2 T fresh chopped cilantro

1/2 lime, juiced

Salt to taste

2 c cooked black beans from either Cuban Black Bean Soup, Quick Black Beans or a 14 oz can of seasoned black beans, undrained

2 roasted red peppers, either jarred or fresh, cut into strips

1 cucumber, cut into matchsticks

Fresh lettuces, such as mesclun mix, Romaine and/or leaf lettuce

Your favorite vinaigrette

Directions:

Combine tofu with marinade ingredients in small bowl and let sit for 15 minutes.  Heat black beans and keep warm (don’t discard the sauce from the beans, you want them saucy).

Meanwhile, combine all pico de gallo ingredients in small bowl and set aside.  Combine all corn relish ingredients in another small bowl and and set aside.

Spray a non-stick skillet with cooking spray.  Discard marinade from tofu and add tofu to pan, heating over high heat.  Once the tofu is heated and any accumulated marinade thickens in the pan, turn heat to medium low and brown both sides of tofu.  This takes about 10-15 minutes.  Set aside.

To plate the salad: place 1/2 c of the warmed black beans on each of four plates.  Top each plate of beans with 1/4 of the lettuce greens, pico de gallo, corn salad, roasted red peppers and cucumbers.  Top salads with the tofu and serve with your favorite vinegrette.

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