Mexican Chopped Salad
Mexican Chopped Salad is a fresh, colorful dish packed with bold flavors, crisp vegetables, creamy avocado, and a zesty dressing. Easy to customize and full of nutrients, it’s perfect for a healthy meal or side dish any time.
Ingredients
- Ingredients for the Dressing:
- 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
- Taste and adjust salt as 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 into approximately ½-inch pieces
- 1 medium bell pepper any color, diced into ¼-inch pieces (orange used in this recipe)
- 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 if fresh corn is unavailable, 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
- For the dressing, mix lime juice, honey, cumin, garlic, and salt in a bowl. Gradually add the oils in a slow, steady stream while stirring continuously with a fork or small whisk. Taste and adjust with more salt and pepper if needed. Set aside.
- For the tortilla strips, preheat the oven to 400˚F. Stack the corn tortillas on a cutting board and cut them in half. Slice each stack of halves widthwise into thin strips, about ¼-inch thick. Spread the tortilla strips on a baking sheet, drizzle with oil, sprinkle with salt, and toss to coat. Bake for 15-20 minutes, stirring every 5 minutes, until they turn light golden brown and crisp. Let them cool.
- For the salad, place two ears of corn at a time in the microwave and cook for 3 ½ minutes. Using a hot pad, remove them from the microwave and let them cool for 5 minutes. Once cooled, cut about 1 ½ inches off the bottom end and pull back the husks and silks—they should come off easily. Slice the kernels off the cobs and set them aside.
- In a large bowl, combine the corn with the other salad ingredients and mix well. Pour the dressing over the salad and toss to coat evenly. Garnish with cilantro leaves if desired. Serve with tortilla strips on top or provide them in a separate bowl for guests to add as they like.