Mexicali Chop

This one gets listed in three parts - it's a salad with lots of parts.

Tortilla strips:
Mats:
1tsp oil
3 6-inch tortillas
1/2 tsp chili powder
1/4 tsp sugar
1/8 tsp salt

Preheat oven to 350.
Brush oil on tortillas, then slice into 1/4 inch thick strips.
Spread strips onto a baking sheet
Mix the spices together, then sprinkle them on the strips
Bake 15 minutes or until crunchy

Dressing
Mats:
2/3c olive oil
2 cloves garlic, minced
2 tsp cumin
2 tsp coriander
1 tsp sugar
1 tsp salt
1/3c lime juice
1/4c chopped green onion
1/4c fresh cilantro

Heat oil, garlic, cumin, coriander, sugar and salt in a saucepan for 2 or 3 minutes, or until the garlic begins to sizzle.
Move oil mixture to a food processor/blender.
Add the rest of the Dressing ingredients and blend on low for 2 minutes

Salad
Mats:
1 head red leaf lettuce, washed and torn into bite-sized pieces
2 medium tomatoes, chopped to 1/2 inch
1 avocado, peeled and diced to 1/2 inch
3 celery stalks, sliced to 1/4 inch
1 cucumber, diced to 1/4 inch
1 cup corn kernels (thawed if you're using frozen ones)
1 can pinto or black beans, drained and rinsed
1 jarred, roasted red pepper, sliced to 1/4 inch
1/3 cup red onion, chopped to 1/4 inch

Toss all salad ingredients in a large bowl with dressing. Top with the tortilla strips and serve.