Mexican Chopped Salad

Mexican Chopped Salad

from thecafesucrefarine.com
Side Dish
50 min
8 servings
228 kcal / serving

8 servings. This might just be the freshest, healthiest, most delicious salad you’ve ever had the pleasure of meeting. And it’s loaded with fabulous Southwestern flavor!

Ingredients

  • ¼ cupfresh lime juice
  • 2 tablespoonshoney
  • ½ teaspooncumin
  • 1 clovegarlic (finely minced)
  • ½ teaspoonsalt
  • 2 tablespoonscanola oil
  • 2 tablespoonsextra virgin olive oil
  • freshly ground black pepper
  • taste and add salt if needed
  • 66- inch corn tortillas
  • 1 ½ tablespoonscanola oil
  • ½ teaspoonsea 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 cupfrozen corn
  • 1 ½ cupscan black beans, rinsed
  • ½ cupfresh cilantro, chopped

Directions

  1. 1

    For the dressing, combine lime juice, honey, cumin garlic and salt.

  2. 2

    In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.

  3. 3

    Taste and add more salt and pepper, if needed. Set aside.

  4. 4

    For the corn tortilla strips, preheat oven to 400˚F.

  5. 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. 6

    Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.

  7. 7

    Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.

  8. 8

    For the salad, place corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.

  9. 9

    Remove from microwave with a hot pad and allow to cool for 5 minutes.

  10. 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. 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. 12

    Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.