This salad is named after my other original Mexican dish Mexi-Cali Casserole. Which consists of me throwing in anything that is in my fridge that looks like a "Mexican" ingredient to make a fantastic dish. The casserole is very yummy and makes an occasional appearance at our table. This salad is fantastic. I love the flavors of the cilantro with the lime mixed into a salad, very refreshing! Lately I have been pairing this salad with my new fav chicken dish, Fiesta Chicken Bundles.
Mexi Cali Salad
2 cups spinach
5 cherry tomatoes, cut in half
1/4 cup black beans, drained
2 Tbsp chopped green onions
3 Tbsp shredded carrots
2 Tbsp chopped cilantro
1 lime, juiced
1 Tbsp Olive oil
1 tsp white vinegar
1/2 tsp orange marmalade
pinch salt, garlic powder and chili powder
Optional: 1 corn tortilla to make crispy tortilla strips
Stir together lime juice, olive oil, vinegar, orange marmalade, salt, chili powder and garlic powder.
Slice corn chips very thin and cook in hot oil until crisp. Remove and drain on a paper towel, season with salt.
Drain and rinse black beans. Save left over beans for another use.
Mix together salad with dressing.
Serve salad and top with chips.