Mexican Salad with its crunchy topping at PVT

Block #1

• 1 bag (100 g) of Mexican-style TVP Les Brutes
• 30 ml (2 tbsp) of maple syrup
• 15 ml (1 tbsp) of water
• 15 ml (1 tbsp) olive oil

Block #2

• 1 large bell pepper of your choice, diced
• 375 ml (1 ½ cup) frozen corn, thawed
• 60 ml (1/4 cup) chopped red onion
• 375 ml (1 ½ cup) cherry tomatoes, halved
• 375 ml (1 ½ cup) cucumber, sliced into half-moons
• 1 can of 200 ml sliced black olives, drained
• 1 can of 540 ml (19 oz) red kidney beans, rinsed and drained
• 125 ml (1/2 cup) fresh cilantro, stems and leaves, chopped

Block #3

• The juice and zest of 1 lime
• 30 ml (2 tbsp) of each: olive oil and canola oil
• 30 ml (2 tbsp) of honey
• 2.5 ml (1/2 tsp) ground cumin
• 1 clove of garlic, chopped
• To taste, salt and pepper

1. In a bowl, combine the ingredients from block #1 except for the olive oil.
2. In a skillet over medium-high heat, heat the oil and sauté the textured vegetable protein (TVP) for 3 minutes or until golden brown. Pour onto a plate and let cool.
3. In a large bowl, mix all the ingredients from block #2. Set aside.
4. In a small airtight jar, Mason-style, vigorously whisk the ingredients from block #3. Pour over the salad and toss well.
5. When serving the salad, add the TVP and enjoy.

Do not freeze.