Back to my Mexican Chopped Salad. It’s the kind of salad I can never get enough of; fresh, vibrantly colored, loaded with flavor. Eating it, makes me feel energetic and healthy. The dressing I created is light and bright, with just a few ingredients; fresh lime juice, honey, a clove of garlic and a splash of oil. A pinch of cumin along with sea salt and freshly ground black pepper finish it off perfectly. I love simple recipes like this.
If you like a little crunch in your salad, like we do, be sure to pick up a package of corn tortillas. That’s what you’ll use to make the crispy topping for this wonderful salad. Just slice them up, drizzle with a bit of oil and pop the pan in the oven till they’re gloriously golden brown; a perfect complement.
If you’re craving fresh and delicious, be sure to add these ingredients to your grocery list. Make this Mexican Chopped Salad and enjoy it for dinner along with some grilled chicken, pork or seafood. Then pack it up for lunch the next day, as it keeps quite well. Just a warning though; all your co-workers will be drooling over your delicious, brightly colored lunch. Enjoy!
MEXICAN CHOPPED SALAD
The freshest, healthiest, most summery salad. It's loaded with fabulous Southwestern flavor.
Author: Chris Scheuer
Recipe type: Salad
Cuisine: Mexican, Southwestern
Serves: 6-8 as a side
- Ingredients for the dressing:
- ¼ cup fresh lime juice
- 2 tablespoons honey
- ½ teaspoon cumin
- 1 clove garlic
- ½ teaspoon salt
- 2 tablespoons canola oil
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- taste and add salt if needed
- Ingredients for the tortilla strips:
- 6 6-inch corn tortillas
- 1 ½ tablespoons canola oil
- ½ teaspoon sea salt
- Ingredients for the salad:
- 1 medium head romaine lettuce , chopped in approximately ½ inch pieces
- 1 medium bell pepper, diced in ¼-inch pieces, I used small orange-hued peppers (the mini ones). Feel free to use whichever color you want.
- 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 (if fresh corn is not in season, substitute 1½ cups of sweet, tiny frozen corn)
- 1½ cups canned black beans, drained and rinsed
- ½ cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired
- 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.
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