MEXICAN CHOPPED SALAD
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1/2 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- 2 tablespoons honey
- 1/2 teaspoon cumin
- 2 tablespoons canola oil
- 1 clove garlic
- dressing:
- 1/4 cup fresh lime juice
- ingredients for the salad:
- taste and add salt if needed
- ingredients for the tortilla strips:
- 1 1/2 tablespoons canola oil
- 1 medium head romaine lettuce chopped in approximately 1/2 inch pieces
- 1/2 cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired
- 1/2 medium red onion diced in 1/4-inch pieces**
- 1/2 medium jicama peeled and diced in 1/4-inch pieces**
- 1 medium zucchini diced in 1/4-inch dice**
- 4 medium tomatoes seeded and diced into 1/4-inch dice**
- 6 6-inch corn tortillas
- 1 medium bell pepper diced in 1/4-inch pieces**, i used small orange-hued peppers (t
- 4 ears corn (if fresh corn is not in season, substitute 11/2 cups of sweet,
- 11 /2cups canned black beans drained and rinsed
- Carbohydrate 85.2904440992814 g
- Cholesterol 0 mg
- Fat 12.2116373611179 g
- Fiber 5.50639945222424 g
- Protein 5.26900562504501 g
- Saturated Fat 1.20222331944522 g
- Serving Size 1 1 Serving (312g)
- Sodium 177.060027778031 mg
- Sugar 79.7840446470572 g
- Trans Fat 0.382177736114099 g
- Calories 446 calories
For the 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. For the corn tortilla strips, preheat oven to 400?F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, crosswise, about ? inch thick. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool. For the salad, place corn, two ears at a time, in the microwave and cook for 3? minutes. Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1? 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 and stir to coat all ingredients. Garnish with cilantro leaves, if desired. Serve with tortilla strips on top or place a bowl on the side and let guests help themselves. NOTES *This video demonstrates the microwave corn technique. It's really quite amazing. The corn husks and silks just pull away. The corn is clean and just slightly cooked, perfect for salads like this. ** Okay, and one little secret I have to share. I have this Vidalia Chop Wizard that I'd have a hard time managing without. It chops onions, carrots, potatoes, peppers, zucchini, jicama, etc. super fast - and all the pieces are uniform size. When I want to make a pot of soup or a salad with lots of chopped veggies in a hurry, I just pull out this little magic contraption and 1-2-3 I'm done!
