Mexican Chopped Salad
Ingredients
- ¼ cfresh lime juice
- 2 tbsphoney
- ½ tspcumin
- 1 clovegarlic
finely minced
- ½ tspsalt
- 2 tbspcanola oil
- 2 tbspextra virgin olive oil
- freshly ground black pepper
- taste and add salt if needed
- 66- inch corn tortillas
- 1 ½ tbspcanola oil
- ½ tspsea salt
- 1 mediumhead romaine lettuce
chopped in approximately 1/2 inch pieces
- 1 mediumbell pepper
diced in 1/4-inch pieces, any color
- ½ mediumred onion
diced in 1/4-inch pieces
- ½ mediumjicama
peeled and diced in 1/4-inch pieces
- 1 mediumzucchini
diced in 1/4-inch pieces
- 4 mediumtomatoes
seeded and diced into 1/4-inch pieces
- 1 ½ cfrozen corn
- 1 ½ ccan black beans
rinsed
- ½ cfresh cilantro
chopped
Directions
- 1
For the dressing, combine lime juice, honey, cumin garlic and salt.
- 2
In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
- 3
Taste and add more salt and pepper, if needed. Set aside.
- 4
For the corn tortilla strips, preheat oven to 400˚F.
- 5
Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.
- 6
Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
- 7
Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
- 8
For the salad, place corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.
- 9
Remove from microwave with a hot pad and allow to cool for 5 minutes.
- 10
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.
- 11
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.
- 12
Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.
Mexican Chopped Salad
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About this Recipe
Craving a vibrant, flavorful dish that feels both fresh and satisfying? This Mexican Chopped Salad delivers a burst of authentic Southwestern taste, perfect as a healthy side for any meal or gathering.
The magic of this salad lies in its finely diced ingredients, ensuring every bite is perfectly balanced. The zesty homemade dressing, combining fresh lime juice, sweet honey, and aromatic cumin, ties all the vibrant flavors together. Plus, the addition of crisp, seasoned corn tortillas provides a delightful textural contrast that sets this salad apart.
You'll discover a salad that’s bursting with bright, tangy flavors from the lime and fresh vegetables, beautifully balanced by the subtle sweetness of honey and a hint of earthy cumin and garlic. Each forkful offers a delightful textural experience—crisp romaine, crunchy jicama, and those perfectly seasoned corn tortillas marry with the tender black beans and corn. This refreshing side dish is easy to prepare and always a crowd-pleaser, boasting a harmonious blend of savory, sweet, and tangy notes.
Customization & Variations
Feel free to experiment with the bell pepper color based on your preference; any hue works wonderfully. For a touch of heat, a finely diced jalapeño can be added to the mix. If you don't have jicama on hand, crispy cucumber or even radishes can offer a similar crunch, though jicama's unique sweetness is special. You can also adjust the amount of cilantro to your taste.
This Mexican Chopped Salad makes a fantastic side dish for grilled chicken, fish tacos, enchiladas, or any weeknight Tex-Mex spread. Its fresh, lively flavors complement rich main courses beautifully, adding a burst of healthy goodness to your table.