Mexican Chopped Salad

Mexican Chopped Salad , By recipes.ataaz.co .

This Mexican Chopped Salad might just be the freshest, healthiest, most delicious salad you’ve ever had the pleasure of meeting. And it’s loaded with fabulous Southwestern flavor!

Total Time: 40 Minutes, Servings: 8 Servings

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 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 1/2 inch pieces
• 1 medium bell pepper diced in 1/4-inch pieces**, any color (I used orange)
• ½ medium red onion diced in 1/4-inch pieces**
• ½ 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 1 1/2 cups of sweet, tiny frozen corn
• 1 1/2 cups canned black beans drained and rinsed
• 1/2 cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired

Instructions :

• For the dressing, combine lime juice, honey, cumin garlic and salt.
• 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, widthwise, about 1/4-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 1/2 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 1/2 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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