Mexican salad with crunchy TVP topping
- Portions 4
- Preparation : 20 minutes
- Cooking : 3 minutes
Ingredients
Block #1
- 1 bag (100 g) of Les Brutes Mexican-style TVP
- 30 ml (2 tablespoons) maple syrup
- 15 ml (1 tablespoon) water
- 15 ml (1 tablespoon) olive oil
Block #2
- 1 large pepper of your choice, diced
- 375 ml (1 ½ cups) frozen corn, thawed
- 60 ml (1/4 cup) red onion, chopped
- 375 ml (1 ½ cups) cherry tomatoes, halved
- 375 ml (1 ½ cups) cucumber, cut into half-moons
- 1 can (200 ml) sliced black olives, drained
- 1 can 540 ml (19 oz) kidney beans, rinsed and drained
- 125 ml (1/2 cup) fresh coriander, stems and leaves, chopped
Block #3
- Juice and zest of 1 lime
- 30 ml (2 tbsp.) each of olive oil and canola oil
- 30 ml (2 tablespoons) honey
- 2.5 ml (1/2 tsp.) ground cumin
- 1 clove garlic, chopped
- Salt and pepper, to taste
How to prepare
- In a bowl, combine the ingredients from Block #1, except for the olive oil.
- In a skillet over medium-high heat, heat the oil and sauté the TVP for 3 minutes or until golden brown. Pour onto a plate and leave to cool.
- In a large bowl, combine all the ingredients from Block #2. Set aside.
- In a small airtight Mason jar, generously whisk together the ingredients from block #3. Pour over the salad and toss well.
- Just before serving, add the TVP to the salad and enjoy.
Storage
Cannot be frozen
Recipe and photo: Julie DesGroseilliers