Mexican Chopped Salad
Description
This is a beautiful, colorful salad full of delicious fresh ingredients and flavors. Serve with chicken, pork or your favorite main dish.
Ingredients
dressing:
1/2 c. freshly squeezed lime juice
3 T. honey
½ t. cumin
2 cloves garlic, minced
½ t. salt
2 T. canola oil
2 T. extra virgin olive oil
freshly ground black pepper, to taste
tortilla strips:
6 six inch corn tortillas
1 ½ T. canola oil
½ t. sea salt
salad:
1 medium head romaine lettuce, chopped
1 medium your favorite kind of bell pepper, diced
½ medium red onion, diced
½ medium jicama, peeled and diced
1 medium zucchini, diced
4 medium tomatoes, seeded and diced
4 ears corn or 1½ c. sweet, tiny frozen corn
1½ c. canned seasoned or unseasoned black beans, drained and rinsed
½ c. finely chopped cilantro
whole cilantro leaves for garnish, if desired
Directions
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dressing:
Combine lime juice, honey, cumin, garlic and salt, then stir to combine. In a slow, steady stream, add oils, stirring continuously. Taste and add more salt and pepper, if needed. Set aside.
tortilla strips:
Preheat oven to 400 degrees.
Stack corn tortillas on top of each other and cut in half. Cut each stack of halves into thin strips, crosswise, about ¼ inch thick.
Transfer tortilla strips to a baking pan. Drizzle with oil. Sprinkle with salt, then toss to coat.
Bake 15 to 20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Cool.
salad:
Place 2 ears of corn at a time in the microwave; cook for 3½ minutes. Remove from microwave; cool 5 minutes.
After cooling, cut bottom end of corn off 1½ inches from the end. Pull back husk and silks. Cut kernels from husks; set aside.
Combine corn and other ingredients in a large bowl; stir to combine. Add dressing; stir.
Garnish with cilantro leaves, if desired.
Serve with tortilla strips on top.
Serves 6-8