Southwestern Salad with Chipotle Ranch Dressing and Agave-Chili Tortilla Strips

This salad is abundant in whole grains and plant protein, making it a meal in itself. The variety of fresh vegetables adds color and just the right amount of crunchy texture. When I have guacamole on hand, I use a dollop of it instead of the fresh avocado. The ranch-style dressing has a kick from the chipotle chiles, chives, and garlic, plus the tanginess of the lemon. Chipotle chiles not only add heat, they also lend a distinctive smoky flavor. While they’re sold at many supermarkets these days, if they’re not available in your area, simply substitute a chipotle-flavored hot sauce, starting with about ½ teaspoon and slowly adding more to achieve just the right amount of heat. Serves 4 to 6

DRESSING

¾ cup vegan mayonnaise

4 ounces vacuum-packed firm silken tofu (such as Mori-Nu)

¼ cup minced onion

¼ cup unsweetened soy milk

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

2 teaspoons minced canned chipotle chiles in adobo sauce, plus 1 teaspoon adobo sauce

1 teaspoon minced garlic

1 teaspoon Worcestershire sauce

½ teaspoon celery seed

½ teaspoon fine sea salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

3 tablespoons finely chopped fresh chives

SALAD

1 head romaine lettuce, trimmed and cut into 1-inch pieces (about 10 cups)

2 cups cooked long-grain brown rice (see page 196), cooled

1 (15-ounce) can black beans, rinsed and drained well

½ small jicama, peeled and cut into ½-inch cubes (about ¾ cup)

Kernels from 1 ear of yellow corn (about ½ cup)

1 large red bell pepper, diced

1 cup cherry tomatoes, cut in half (quartered if large)

2 small firm but ripe avocados, peeled, pitted, and cubed

3 scallions, chopped

¼ cup grated cheddar-style vegan cheese (optional)

3 tablespoons minced fresh cilantro

Fine sea salt and freshly ground black pepper

¼ cup Agave-Chili Tortilla Strips (recipe follows; optional)

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