Name: Cozy Mexican Chopped Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 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 (for the tortillas); ½ teaspoon sea salt (for the tortillas); 1 medium head romaine lettuce (chopped into approximately ½-inch pieces); 1 medium bell pepper (diced into ¼-inch pieces); ½ medium red onion (diced into ¼-inch pieces); ½ medium jicama (peeled and diced into ¼-inch pieces); 1 medium zucchini (diced into ¼-inch pieces); 4 medium tomatoes (seeded and diced into ¼-inch pieces); 4 ears of corn (or substitute with 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)

Description

A vibrant and fresh Mexican chopped salad that brings together a symphony of flavors, perfect for weeknight dinners or gatherings.

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 (for the tortillas)
½ teaspoon sea salt (for the tortillas)
1 medium head romaine lettuce (chopped into approximately ½-inch pieces)
1 medium bell pepper (diced into ¼-inch pieces)
½ medium red onion (diced into ¼-inch pieces)
½ medium jicama (peeled and diced into ¼-inch pieces)
1 medium zucchini (diced into ¼-inch pieces)
4 medium tomatoes (seeded and diced into ¼-inch pieces)
4 ears of corn (or substitute with 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)

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Instructions

Prepare the dressing: In a small bowl, combine lime juice, honey, cumin, garlic, and salt. While whisking, slowly drizzle in canola and olive oils.
Make the tortilla strips: Preheat oven to 400˚F. Cut corn tortillas into strips, toss with 1 ½ tablespoons canola oil and sea salt, and bake for 15-20 minutes until golden and crisp.
Prepare the corn: Microwave two ears of corn for 3 ½ minutes. Cool, husk, and cut kernels from the cobs.
Combine the salad: In a large bowl, mix together cooked corn, chopped lettuce, diced bell pepper, red onion, jicama, zucchini, tomatoes, and black beans. Stir gently to combine.
Dress the salad: Add the dressing to the salad mixture and toss to coat thoroughly.
Serve: Top with crunchy tortilla strips or serve them on the side for added texture.

Notes

Feel free to customize with your favorite ingredients like avocado or protein. Best enjoyed fresh, but can be stored for up to two days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Mixing, Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 8g
Sodium: 480mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg