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Mexican Chopped Salad

Mexican Chopped Salad
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Indulge in the vibrant flavors of Mexican Chopped Salad, a refreshing dish that combines crisp vegetables, sweet corn, and a zesty dressing for a delightful culinary experience. This salad is perfect for summer barbecues or as a light meal, bursting with nutrients and colors that make every bite enjoyable. Quick to prepare and easily customizable, it can be served as a side dish or topped with grilled chicken or turkey for an extra protein boost. Whether enjoyed on its own or alongside your favorite grilled meats, this salad is sure to impress!

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 into approximately ½ inch pieces)
  • 1 medium bell pepper (diced in ¼-inch pieces, any color)
  • 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 pieces)
  • 4 medium tomatoes (seeded and diced into ¼-inch pieces)
  • 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, if desired)

Instructions

  1. In a mixing bowl, combine the lime juice, honey, cumin, garlic, and salt.
  2. Gradually add the oils in a slow stream while stirring continuously with a whisk or fork until well combined.
  3. Taste the dressing and adjust salt and pepper if needed. Set aside.
  4. Preheat your oven to 400°F (200°C).
  5. Stack the corn tortillas on a cutting board. Cut them in half, then slice each half into thin strips about ¼ inch thick.
  6. Place the tortilla strips on a baking sheet. Drizzle with canola oil and sprinkle with sea salt; toss to coat evenly.
  7. Bake for about 15-20 minutes, stirring every five minutes until they turn light golden brown and crisp. Set aside to cool.
  8. Microwave two ears of corn at a time for about 3½ minutes until cooked through.
  9. Carefully remove from the microwave using hot pads; allow to cool for five minutes.
  10. Cut off the bottom end of each ear of corn by about 1½ inches. Pull back husks and silks; cut kernels off from cobs into a bowl.
  11. In a large mixing bowl, combine the cooked corn with chopped lettuce, bell pepper, red onion, jicama, zucchini, tomatoes, black beans, and cilantro.
  12. Pour the dressing over the salad mixture; stir well to coat all ingredients evenly.
  13. Garnish with whole cilantro leaves if desired.
  14. Serve immediately by topping each portion with baked tortilla strips or place them on the side so guests can help themselves.

Nutrition

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