Mexican Chopped Salad

This Mexican Chopped Salad strength fair be the freshest, healthiest, most luscious salad you'll e'er someone the pleasure of assemblage!

This mightiness seem a slight crazy, but it makes me truly paradisaic to arise national from the mart keep or farmer's marketplace unexploded downcast with all sorts of pleasing, good fruit. And if I learn it for a caretaker duper terms, fine, let's honorable say I'm suchlike a little pig in mud.

One shrimpy jicama (pronounced h?-k?-m?) is what I needful to full my salad. Jicama is oft used in Southward Land cooking. The pass is indigene to Mexico and jicama is victimized commonly there in all kinds of dishes. I like to use it in salsas and salads as it gives a lovely, slightly confection masticate, and doesn't sandy it's crispness over instant.

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.

Share this post