Southwest Chipotle Salad with Fried Wonton Crisps

Serving Size 4

Prep Time 10 mins

Cook Time 10 mins

Difficulty Easy

Ingredients

Inspired by: Aberdeen’s Kitchen

  • 1 15 oz can black beans, drained
  • 1 16 oz carton grape tomatoes, halved lengthwise
  • 1 cup cooked corn kernels
  • 1 cup red and orange bell pepper, diced
  • 1 avocado, diced
  • 10 oz bag chopped romaine lettuce
  • 1 lb baby spring mix
  • Chipotle dressing of your choosing 
  • 1 bunch cilantro, lightly diced for garnish
  • Vegan feta, crumbled
  • ½ package Nasoya Wonton Wrappers, sliced into ½ inch strips
  • 2 cups canola oil, or enough oil to cover up to a 1/4 inch of your skillet
  • Coarse salt

Preparation

  1. Pour canola oil into a frying pan or skillet and turn heat to medium. Test the oil by flicking water on it. If it sizzles, add about half of the tortilla strips (If it splatters, turn heat down a little bit)
  2. Stirring frequently to avoid burning, cook strips until golden brown, about 2 minutes. Remove to a paper towel and sprinkle with coarse salt. Repeat with the second half of your wonton strips. Set aside to cool
  3. Toss romaine and spring mix together in a large mixing bowl
  4. Add black beans, tomatoes, corn, bell pepper, and avocado. Toss to combine
  5. Top with tortilla strips, cilantro, queso fresco, and drizzle with chipotle dressing

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