So Fresh!! That’s what the foodies say with the very first bite, and the wax worms make it super crunchy! The main part of this salad can easily be made ahead of time. Feel free to let it sit in the refrigerator and marinate while you wait for lunch time to roll around. It is great for chip dipping and my kids love it on tortilla pizzas (minus the greens of course). This recipe says summer even if it’s winter.
Ingredients:
2 cups black beans(canned(drained), or cooked and cooled)
1 cup roasted red peppers, diced
1/2 cup corn kernels,cooked
1/3 cup red onion, finely chopped
4 scallions, thinly sliced
1 jalapeno pepper, seeded, deveined and finely minced
2 avocados
2 or 3 small corn tortillas (the more authentic the better)
Directions:
Combine first group of ingredients in a bowl, cover and place in refrigerator for 1 hour or more.
Shortly before serving, place washed greens in a serving bowl. Slice avocado and arrange on a plate.
Slice tortillas into thin strips and then in half. Dry off any excess moisture from frozen wax worms to prevent splattering when frying.
*I deep fry my wax worms in a mini kitchen counter top model and it works great. You may also need to cut a piece of finer screen for the bottom of your fry basket. Be very careful when frying on stove-tops as per usual. Have a screened ladle on hand to remove wax worms from the pot if you decide to them that way.
If using a deep fryer, heat oil to 350 and place tortillas and wax worms in basket and in hot oil for 2 minutes until light golden brown. If frying, warm oil on medium-high heat and fry the wax worms and tortillas until light golden brown.
Remove from oil and gently place on paper towel to remove excess oil, place in a bowl, and lightly season with fresh sea salt.
Place all items out for dishing up. Top greens with bean salad, and then waxworms and tortillas. Finish with avocado on the side.
Bon appetite!