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Tricolor Tortilla Salad
June 1, 2011
1 Min Read
YIELD: 50 SERVINGS
1½ to 2 (29.77 oz.) bags prepared refried beans
1 lb. jicama, peeled and cut into matchstick-size pieces
8 oz. diced red bell pepper
2 tsps. ground cumin
2¼ cups lime juice
¾ cup honey
1 tsp. ground cayenne pepper
3 cups vegetable oil
salt, to taste
6 lbs. cooked, shredded pork loin
3 lbs. iceberg lettuce, shredded
6 lbs. oranges, peeled and sectioned
1½ lbs. radishes, thinly sliced
150 4" corn and/or flour tortillas, various colors
Cook refried beans according to package instructions.
Gently stir in jicama, bell pepper and cumin into the beans. Keep warm until ready to serve.
Combine lime juice, honey and cayenne. Gradually beat in the oil. Season to taste. Toss the pork with half of the honey-lime dressing.
Separately, toss the lettuce, orange sections and radish slices in the remaining dressing.
To serve, arrange 3 tortillas of assorted colors on each serving plate, slightly overlapping. Top 1 tortilla with lettuce mixture, top a second tortilla with pork mixture and top the third tortilla with bean mixture.
Photo and recipe: Basic American Foods
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