Black Bean Toss

Ingredients:

• 4 5-inch corn tortillas
• 3 tablespoons canola oil
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• Nonstick cooking spray
• 1 cup chopped red onion
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 large mangoes, peeled and diced
• 2 15-ounce cans black beans, drained and rinsed
• 2 tablespoons lime juice
• 1/2 teaspoon Tabasco (or to taste) 
• 1/4 cup cilantro, chopped
• 8 cups mixed baby greens

Directions:

1. Preheat the oven to 375 degrees. Stack the tortillas and cut them into 1/4-inch-wide strips, then toss with 1 tablespoon of the canola oil, 1/2 teaspoon of the cumin and the salt. Mist a baking sheet with cooking spray; arrange the strips in a single layer and bake 10 minutes or until crisp and lightly browned. Remove from oven and let cool.

2. Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and remaining cumin; cook, stirring, 3 to 4 minutes or until vegetables begin to soften. Transfer to a large bowl; stir in remaining canola oil and the mangoes, black beans, lime juice, Tabasco, and cilantro.

3. Divide the greens among four plates and top with the bean mixture and tortilla crisps.

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Thai Pork Salad

Ingredients:

• 4 ounces thin rice noodles
• 1/4 cup lime juice
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon Asian chili sauce
• 1/2 teaspoon salt
• 1/4 cup loosely packed basil leaves, chopped
• 1/4 cup loosely packed mint leaves, chopped
• 1 pound pork tenderloin, cut into thin 3-inch-long strips
• 4 cups shredded cabbage
• 2 apples, cored and thinly sliced
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 tablespoon sesame oil
• 1/4 cup cashews, coarsely chopped

Directions:

1. Bring a pot of water to boil; add the noodles and boil until cooked, about 3 minutes; drain.

2. In a bowl, whisk together the lime juice, fish sauce, sugar, chili sauce, salt, and half the basil and mint. Toss the pork strips with 2 tablespoons of the dressing; set aside.

3. Combine the noodles, cabbage, apples, carrots, and red and green peppers in a large serving bowl. Toss with remaining dressing, basil, and mint.

4. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add pork and cook, stirring, until just cooked through, about 5 minutes. Toss with the cabbage mixture and divide among four plates. Top each serving with 1 tablespoon cashews.

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