Mexican Chopped Salad
Description
What a great way to celebrate summer! This salad combines fresh veggies to make a fantastic salad. It would be even better if sliced avocado pieces were used as garnish on top!
Ingredients
Dressing:
¼ c. freshly squeezed lime juice
2 T. honey
½ t. cumin
1 clove garlic
½ t. salt
2 T. canola oil
2 T. extra virgin olive oil
freshly ground black pepper, to taste
salt, to taste
Tortilla strips:
6 6-inch corn tortillas
1 ½ T. canola oil
½ t. sea salt
Salad:
1 medium head romaine lettuce, chopped in ½ inch pieces
1 medium orange, yellow or red bell pepper, diced in ¼-inch pieces peppers
½ medium red onion, diced in ¼-inch pieces
½ medium jicama, peeled and diced in ¼-inch pieces
1 medium zucchini, diced in ¼-inch dice
4 medium tomatoes, seeded and diced into ¼-inch dice
4 ears corn (or substitute 1½ cups of sweet, tiny frozen corn)
1½ c. canned black beans, drained and rinsed, and drained again
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. Stir to combine. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.
Corn tortilla strips:
Preheat oven to 400 degrees. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, crosswise, about ¼ inch thick.
Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt; toss to coat.
Bake 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
Salad:
Place corn, 2 ears at a time, in the microwave; cook 3½ minutes. Remove from microwave with a pot holder; cool 5 minutes. When cooled, cut bottom end off of corn, about 1½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing; stir to coat all ingredients. Garnish with cilantro leaves, if desired. Top with slices of avocado, if desired.