Go Back
–+ servings

Mexican Chopped Salad

No ratings yet
Print
Total Time: 50 minutes
Servings: 8

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

For the tortilla strips:

  • 6 6-inch  corn tortillas
  • 1 ½ tablespoons  canola oil
  • ½  teaspoon  sea salt

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
  • 1 1/2 cups canned black beans, drained and rinsed
  • 1/2 cup  finely chopped cilantro, plus whole cilantro leaves for garnish, if desired

Instructions

  • 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.