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Mexican Chopped Salad

Mexican Chopped Salad
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If you’re in search of a vibrant and satisfying dish, the Mexican Chopped Salad is an excellent choice! This salad showcases a medley of fresh vegetables, crisp tortilla strips, and a zesty dressing that brings everything together in perfect harmony. Ideal for busy weekdays or leisurely family dinners, this wholesome salad is not only colorful but also packed with nutrients. Whether enjoyed as a stand-alone meal or as a delightful side, this recipe is sure to impress and bring everyone to the table.

Ingredients

Scale
  • 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 (to taste)
  • 6 6-inch corn tortillas
  • 1 ½ tablespoons canola oil
  • ½ teaspoon sea salt
  • 1 medium head romaine lettuce (chopped in approximately 1/2 inch pieces)
  • 1 medium bell pepper (diced in 1/4-inch pieces, any color)
  • 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 (or substitute with 1½ cups of sweet frozen corn if out of season)
  • 1 ½ cups canned black beans (drained and rinsed)
  • ½ cup finely chopped cilantro (plus whole leaves for garnish)

Instructions

  1. Prepare the dressing by whisking together lime juice, honey, cumin, garlic, and salt in a bowl. Gradually add canola and olive oil while stirring until well combined.
  2. Preheat your oven to 400°F. Cut corn tortillas into strips, toss with canola oil and sea salt, then bake for 15-20 minutes until golden brown.
  3. Cook fresh corn in the microwave for about 3 ½ minutes; let cool before cutting off kernels.
  4. In a large bowl, combine cooked corn with chopped romaine, diced bell pepper, red onion, jicama, zucchini, tomatoes, black beans, and cilantro.
  5. Drizzle dressing over the mixture and toss to coat evenly. Top with crispy tortilla strips before serving.

Nutrition

Find it online: https://isabellacooks.com/mexican-chopped-salad/