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Mexican Chopped Salad with Cumin Vinaigrette

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
13 mins
Servings: 4
Course: Salad
Cuisine: Mexican

Ingredients

Cumin Vinaigrette:
  • ½ tbsp cumin seeds toasted
  • 3 tbsp canola oil
  • 1 tbsp olive oil
  • 2½ tbsp red wine vinegar
  • ½ tbsp honey
  • Sea Salt and Freshly Cracked Pepper to taste
Salad:
  • romaine lettuce finely chopped
  • Several grape tomatoes diced
  • 1 green onion diced
  • ½ small poblano pepper diced
  • 4 small baby bell peppers diced
  • 1 avocado diced
  • ¼ cup garbanzo beans
  • 2 tbsp toasted pepitas
  • ¼ cup of Frozen Corn thawed
  • 2 tbsp fresh cilantro
  • ¼ cup of tortilla chips crushed
  • cotija cheese diced

Instructions

    Cup of Yum
  1. Place the whole cumin seeds in a dry skillet over medium heat. Cook, stirring often, until fragrant and toasted, about 3 minutes.
  2. Place into a small shallow dish and add the canola oil, olive oil, red wine vinegar, honey, sea salt, and freshly cracked pepper, to taste.
  3. Blend with an immersion blender until thoroughly combined and the cumin seeds are crushed about 3-4 minutes. Set aside for flavors to mingle, until ready to use.
  4. Toss the chopped lettuce, tomatoes, green onions, poblano pepper, bell pepper, avocado, garbanzo beans, pepitas, corn, avocado, cilantro, crushed tortilla strips, and the cotija cheese together in a large serving bowl.
  5. Drizzle the cumin vinaigrette on top of the salad, to taste, then toss to coat evenly.
  6. Serve immediately. Enjoy.