Perfect Mexican Chopped Salad

Mexican Chopped Salad

Recipe by LyndaCourse: SaladsCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

25

minutes
Cooking time

25

minutes

Ingredients

  • Ingredients for the dressing:
  • ¼ cup fresh lime juice

  • 2 tablespoons honey

  • ½ teaspoon cumin

  • 1 clove garlic finely minced

  • ½ teaspoon salt

  • 2 tablespoons canola oil

  • 2 tablespoons extra virgin olive oil

  • freshly ground black pepper

  • taste and add salt if needed

  • Ingredients for the tortilla strips:
  • 6 6- inch corn tortillas

  • 1 ½ tablespoons canola oil

  • ½ teaspoon sea salt

  • Ingredients for the salad:
  • 1 medium head romaine lettuce chopped in approximately 1/2 inch pieces

  • 1 medium bell pepper diced in 1/4-inch pieces, any color (I used orange)

  • ½ medium red onion diced in 1/4-inch pieces

  • ½ medium jicama peeled and diced in 1/4-inch pieces

  • 1 medium zucchini diced in 1/4-inch dice

  • 4 medium tomatoes seeded and diced into 1/4-inch dice

  • 4 ears corn if fresh corn is not in season substitute

  • 1 ½ cups of sweet, tiny frozen corn

  • 1 ½ cups canned black beans drained and rinsed

  • 1/2 cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired

  • instructions

Directions

  • For the dressing, combine lime juice, honey, cumin garlic and salt.
  • In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
  • Taste and add more salt and pepper, if needed. Set aside.
  • For the corn tortilla strips, preheat oven to 400˚F.
  • Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.
  • Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
  • Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
  • For the salad, place corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.
  • Remove from microwave with a hot pad and allow to cool for 5 minutes.
  • After cooling, cut bottom end of corn off, about 1 1/2 inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
  • Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
  • Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.
You might also like

Leave A Reply

Your email address will not be published.