Think salad is listless, lazy or lame? A local culinary whiz kid has whipped up your antidote. Fourth-grader Imran Mihas snagged a gold medal – and some snazzy kitchen supplies and goodies – for his "tortilla cup salad" recipe in the Grosse Pointe Public School System's first-ever Sodexo Future Chefs contest, hosted by the district's food-services management company.
In all, 180 elementary students tossed their tastiest contenders in the ring. The criteria: Healthy, kid-friendly, fun, appealing to the six judges and cool-looking on a table. Imran's Mexican-flavored creation bested 18 semifinalists, sending him off to a Midwest and, possibly, national competition.
His inspiration for the pretty plate? "Every taco night, we used to make this dish, so I entered it," the Grosse Pointe kid tells Metro Parent. "I just liked it so much!" See for yourself!
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- 1 can (15 oz.) garbanzo beans
- 1 can (15 oz.) black beans
- 1/2 can (8 oz.) corn
- 1 cucumber, diced
- 1 mango, peeled and diced
- 1 tomato, seeded and diced
- 1 cup grilled chicken, sliced
- Handful cilantro, chopped
- 6 tortilla cups
- Mexican shredded cheese blend (optional)
- 3 Tbsp. lemon juice
- 1/4 cup olive oil
- 1 Tbsp. honey
- 1 clove garlic, minced
- 1 pinch cumin powder
- Whisk the dressing ingredients together and set aside.
- Drain and rinse the beans and corn.
- Combine the cucumber, mango, tomato, grilled chicken and cilantro. Add to the beans and corn mixture. Toss with the dressing.
- Scoop the salad in the tortilla cups.
- Garnish with cheese (optional) and serve.
Bonus: Make your own tortilla cups
Lightly spray both sides of each tortilla (6-inch type) with non-stick spray. Place them in a tortilla cup maker or muffin tray. Bake in a 400 F preheated oven for six to eight minutes until slightly golden. Remove and let cool.