Mexican Chopped Salad
User Reviews
5
Mexican Chopped Salad
Description
The Mexican Chopped Salad balances a variety of textures from fresh, diced vegetables like bell pepper, zucchini, and jicama with the creamy bite of black beans and the sweet snap of fresh corn kernels. The homemade dressing blends fresh lime juice, honey, cumin, garlic, and a combination of canola and extra virgin olive oils, creating a bright, tangy sauce that coats the salad evenly. Crisp baked corn tortilla strips add a crunchy element, providing contrast to the tender vegetables. This salad works well as a light lunch or a side dish alongside grilled meats or other bold flavored dishes. Preparing the corn involves microwaving and careful husking to capture sweet kernels, while the dressing is whisked slowly for optimal emulsification. The use of fresh herbs and carefully chopped ingredients bring distinct flavors and freshness to the bowl.
Ingredients
Ingredients for the dressing:
- ¼ cup lime juice fresh
- 2 tablespoons honey
- ½ teaspoon cumin
- 1 clove garlic finely minced
- ½ teaspoon salt
- 2 tablespoons canola oil
- 2 tablespoons extra virgin olive oil
- black pepper freshly ground
- taste and add salt if needed
Ingredients for the tortilla strips:
- 6 6- inch corn tortillas
- 1 ½ tablespoons canola oil
- ½ teaspoon salt sea salt
Ingredients for the salad:
- 1 romaine lettuce chopped in approximately ½ inch pieces, medium head
- 1 bell pepper diced in ¼-inch pieces**, any color (I used orange, medium
- ½ red onion diced in ¼-inch pieces, medium
- ½ jicama peeled and diced in ¼-inch pieces, medium
- 1 zucchini diced in ¼-inch dice, medium
- 4 tomato seeded and diced into ¼-inch dice, medium
- 4 corn if fresh corn is not in season, substitute 1½ cups of sweet, tiny frozen corn, ears
- 1 ½ cups black beans drained and rinsed, canned
- ½ cup cilantro plus whole cilantro leaves for garnish, if desired, finely chopped
- Instructions
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 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 3 ½ 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 ½ 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.
Notes
- Using a vegetable chopper can speed up the chopping of the bell pepper, onion, jicama, and zucchini into uniform pieces.
- Fresh corn kernels are preferred, but small frozen sweet corn can be substituted if out of season.
- Bake the tortilla strips until just golden and crisp, stirring frequently to ensure even browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 438mg | 18% |
| Potassium | 558mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 28.1mg | 31% |
| Calcium | 45mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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