Mexican Chopped Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1/2 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- freshly ground black pepper
- 2 tablespoons honey
- 1/2 teaspoon cumin
- 2 tablespoons canola oil
- 1/4 cup fresh lime juice
- ingredients for the salad:
- ingredients for the dressing:
- taste and add salt if needed
- ingredients for the tortilla strips:
- 6 6- inch corn tortillas
- 1 1/2 tablespoons canola oil
- 1 medium head romaine lettuce chopped in approximately 1/2 inch pieces
- 1 medium bell pepper diced in 1/4-inch pieces, i used small orange-hued peppers (the mini ones). feel free to use whichever color you want.
- 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
- 4 ears corn (if fresh corn is not in season substitute 11/2 cups of sweet, tiny frozen corn)
- 11/2 cups canned black beans drained and rinsed
- 1/2 cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired
- Carbohydrate 53.4974774326147 g
- Cholesterol 0 mg
- Fat 11.4897373611179 g
- Fiber 18.2782322565068 g
- Protein 18.4794389583783 g
- Saturated Fat 1.19843665277855 g
- Serving Size 1 1 -8 as a side (248g)
- Sodium 148.636694444698 mg
- Sugar 35.219245176108 g
- Trans Fat 0.425161069447435 g
- Calories 381 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 ¼ 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 3½ minutes. Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, 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 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.
