I received a package today from Que Pasa with three bags of chips made of organic whole grain yellow, blue and red corn, just in time to celebrate Cinco De Mayo. There was also a bottle of yummy organic salsa that came with the chips.
I grew up in China and knew nothing about Cinco De Mayo when I was there. As a matter of fact, I had not known about its meaning until I read about it on wikipedia today. According to wikipedia, the date is observed to commemorate the Mexican army’s unlikely victory over the French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. It is a victory celebration!
These chips are quite delicious — fresh, crunchy and salty (but not too salty). The only negative is my tendency of consuming too much of it in one sitting. So I decided to make a salad with the chips. This way you can at least eat a lot of fresh vegetables while you indulge on your chips. The salad turned out beautifully with such vibrant Mexican colors, flavors and texture. It was so delicious that I had two plates of it. No guilt, though. I had to use a fork (for the vegetables), a spoon (for the salsa) and my hands ( for the chips and to scoop up the salad with the chips) all at once.
The salad was made of the vegetables that I would have used to make a guac plus a few more ingredients. It doesn’t need any dressing except for the lime juice that I used to coat the avocado, salt and pepper and a little salsa from Que Pasa.
Cinco De Mayo Salad
1 cup Que Pasa tortilla chips
1 to 1 1/2 large avocado, sliced and coated with lime juice
2 cups tri-color cherry tomatoes
1 cucumber, sliced
5 to 6 radishes, thinly sliced
1 tablespoon minced red onion
fresh corn kernels from one ear of corn, cooked
1/4 cup queso fresco cheese or fresh feta cheese, crumbled (omit if vegan)
3 to 4 tablespoon Que Pasa salsa
1 stock green onion chopped
Salt & pepper to taste
1 lime, for juicing
cilantro for garnish
Mix all the vegetables. Lay them on tortilla chips in separate individual plates. Top with chopped green onion, minced red onion, cheese, salsa and garnish with cilantro.
Mix all the vegetables. Top with chopped green onion, cheese, salsa. Sprinkle on crushed chips and garnish with chopped cilantro and salsa.
It’s important to enjoy the salad as soon as it is mixed if you don’t like soggy chips.