Tortilla Cup Salad Recipe by Grosse Pointe Kid Wins Award

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!

Ingredients

Salad

  • 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)

Dressing

  • 3 Tbsp. lemon juice
  • 1/4 cup olive oil
  • 1 Tbsp. honey
  • 1 clove garlic, minced
  • 1 pinch cumin powder
  • Salt
  • Pepper

Directions

  1. Whisk the dressing ingredients together and set aside.
  2. Drain and rinse the beans and corn.
  3. Combine the cucumber, mango, tomato, grilled chicken and cilantro. Add to the beans and corn mixture. Toss with the dressing.
  4. Scoop the salad in the tortilla cups.
  5. 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.

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