Mexican Chopped Salad (Print Version)
# Ingredients:
→ Dressing
01 -
¼ cup fresh lime juice
02 -
2 tablespoons honey
03 -
½ teaspoon cumin
04 -
1 clove garlic, finely minced
05 -
½ teaspoon salt
06 -
2 tablespoons canola oil
07 -
2 tablespoons extra virgin olive oil
08 -
Freshly ground black pepper, to taste
→ Tortilla Strips
09 -
6 corn tortillas (6-inch size)
10 -
1 ½ tablespoons canola oil
11 -
½ teaspoon sea salt
→ Salad
12 -
1 medium head romaine lettuce, chopped into ½-inch pieces
13 -
1 medium bell pepper, diced into ¼-inch pieces (any color)
14 -
½ medium red onion, diced into ¼-inch pieces
15 -
½ medium jicama, peeled and diced into ¼-inch pieces
16 -
1 medium zucchini, diced into ¼-inch pieces
17 -
4 medium tomatoes, seeded and diced into ¼-inch pieces
18 -
4 ears of corn (or 1 ½ cups sweet frozen corn, if fresh corn is not available)
19 -
1 ½ cups canned black beans, drained and rinsed
20 -
½ cup finely chopped cilantro (plus extra leaves for garnish, if desired)
# Instructions:
01 -
Combine lime juice, honey, cumin, garlic, and salt. Slowly whisk in canola oil and olive oil while stirring continuously. Taste and adjust with more salt and pepper as needed. Set aside.
02 -
Preheat oven to 400°F (200°C). Stack tortillas and cut them into thin strips. Place strips on a baking sheet, drizzle with canola oil, sprinkle with salt, and toss to coat. Bake for 15-20 minutes, stirring every 5 minutes, until golden brown and crisp. Cool and set aside.
03 -
Place two ears of corn in the microwave and cook for 3 ½ minutes. Allow to cool for 5 minutes. Cut off the bottom ends and peel husks and silks away. Slice kernels off the cob and set aside.
04 -
In a large bowl, combine corn, romaine lettuce, bell pepper, red onion, jicama, zucchini, tomatoes, black beans, and cilantro. Toss to combine. Add dressing and mix to coat evenly. Garnish with cilantro leaves, if desired.
05 -
Serve salad topped with tortilla strips, or serve tortilla strips on the side for guests to help themselves.
# Notes:
01 -
For consistent cuts, use a vegetable chopper to dice ingredients. This saves time and ensures uniformity.