Mexican Chopped Salad
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5.0
297 reviews
Excellent
Mexican Chopped Salad
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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!
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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 ½ inch pieces
- 1 medium bell pepper diced in ¼-inch pieces**, any color (I used orange)
- 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
- 1 ½ cups canned black beans drained and rinsed
- ½ cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired
- 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
- ** I use my Vidalia chopper for all of these veggies.
Nutrition Information
Show Details
Calories
228kcal
(11%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
438mg
(18%)
Potassium
558mg
(16%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
960IU
(19%)
Vitamin C
28.1mg
(31%)
Calcium
45mg
(5%)
Iron
1.6mg
(9%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
297 reviews
Excellent
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