Description
Bright and crunchy Mexican chopped salad with fresh vegetables and a light honey-lime dressing. This easy salad works well as a side dish or a light main course.
Ingredients
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1/2 teaspoon ground cumin
- 1 small garlic clove finely minced
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
- 2 tablespoons neutral vegetable oil
- Freshly ground black pepper
- 6 corn tortillas
- 1 1/2 tablespoons neutral vegetable oil (for strips)
- 1/2 teaspoon sea salt (for strips)
- 1 medium head romaine lettuce chopped into bite-size pieces
- 1 medium bell pepper diced
- 1/2 medium red onion finely diced
- 1/2 medium jicama peeled and diced
- 1 medium zucchini diced
- 4 medium tomatoes seeded and diced
- 4 ears fresh corn kernels removed
- 1 1/2 cups canned black beans rinsed and drained
- 1/2 cup finely chopped fresh cilantro
Instructions
- Whisk lime juice, honey, cumin, garlic, salt, olive oil, vegetable oil, and black pepper in a small bowl. Set the dressing aside.
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Stack the corn tortillas and cut them into thin strips. Toss these strips with 1 1/2 tablespoons oil and 1/2 teaspoon salt on the prepared baking sheet.
- Bake the tortilla strips for 15 to 20 minutes, stirring every 5 minutes, until they become crisp and lightly golden. Let them cool completely.
- Microwave the corn ears in their husks for 3 to 4 minutes. Cool them slightly, then cut the kernels from the cobs.
- In a large bowl, combine the chopped lettuce, bell pepper, red onion, jicama, zucchini, tomatoes, corn kernels, black beans, and cilantro.
- Pour the prepared dressing over the salad ingredients. Toss gently until everything is evenly coated.
- Serve the salad topped with the cooled tortilla strips, or place the strips on the side for added crunch when eating.
Notes
- Keep the tortilla strips separate until just before you serve the salad for the best texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking and Tossing
- Cuisine: Mexican