Description
A vibrant and comforting Mexican Chopped Salad loaded with fresh veggies and a zesty dressing. Perfect for gatherings or weeknight dinners.
Ingredients
Scale
- ¼ cup fresh lime juice
- 2 tablespoons honey
- ½ teaspoon cumin
- 1 clove garlic (finely minced)
- ½ teaspoon salt
- 2 tablespoons canola oil
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper, to taste
- 6 (6-inch) corn tortillas
- 1 ½ tablespoons canola oil (for the tortillas)
- ½ teaspoon sea salt (for the tortillas)
- 1 medium head romaine lettuce (chopped into approximately ½-inch pieces)
- 1 medium bell pepper (diced into ¼-inch pieces)
- ½ medium red onion (diced into ¼-inch pieces)
- ½ medium jicama (peeled and diced into ¼-inch pieces)
- 1 medium zucchini (diced into ¼-inch pieces)
- 4 medium tomatoes (seeded and diced into ¼-inch pieces)
- 4 ears of corn (or substitute with 1½ cups of sweet, tiny frozen corn)
- 1 ½ cups canned black beans (drained and rinsed)
- ½ cup finely chopped cilantro (plus whole cilantro leaves for garnish, if desired)
Instructions
- Prepare the Dressing: In a small bowl, combine the lime juice, honey, cumin, garlic, and salt. While whisking continuously, slowly drizzle in the canola and extra virgin olive oils. Taste and adjust seasoning with salt and freshly ground black pepper. Set aside.
- Make the Tortilla Strips: Preheat your oven to 400˚F. Stack the corn tortillas, cut in half, then cut each half into thin strips. Transfer to a sheet pan, drizzle with 1 ½ tablespoons of canola oil, sprinkle with sea salt, and toss to coat. Bake for 15-20 minutes, stirring every 5 minutes, until golden brown. Allow to cool.
- Prepare the Corn: Microwave two ears of corn at a time for 3½ minutes. Let cool for 5 minutes. Cut off the bottom end and remove kernels from the cob. Set aside.
- Combine the Salad: In a large mixing bowl, combine the cooked corn, romaine lettuce, diced bell pepper, red onion, jicama, zucchini, tomatoes, and black beans. Gently stir to combine.
- Dress the Salad: Add the prepared dressing to the salad mixture and toss to coat. Garnish with cilantro leaves if desired.
- Serve: Top with tortilla strips for crunch, or serve them on the side.
Notes
For a spicy kick, add chopped jalapeño or cayenne pepper. Avocado can also be included for creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 301mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg