Mexican Chopped Salad
Recipes Mexican Quick and Easy Salad Side-dish Vegetarian
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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