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Mexican Chopped Salad

Mexican Chopped Salad

This Mexican Chopped Salad is the freshest, healthiest, and most delicious salad loaded with Southwestern flavor.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Mexican
Servings 8 servings
Calories 228 kcal

Equipment

  • oven
  • microwave
  • cutting board
  • sheet pan
  • Large bowl

Ingredients
  

Dressing

  • 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

Tortilla Strips

  • 6 6-inch corn tortillas
  • 1 ½ tablespoons canola oil
  • ½ teaspoon sea salt

Salad

  • 1 medium head romaine lettuce chopped in approximately ½ inch pieces
  • 1 medium bell pepper diced in ¼-inch pieces
  • 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 dice
  • 4 medium tomatoes seeded and diced into ¼-inch dice
  • 4 ears corn if fresh corn is not in season, substitute 1½ cups of sweet, tiny frozen corn
  • 1 ½ cups canned black beans drained and rinsed
  • ½ cup cilantro finely chopped plus whole cilantro leaves for garnish, if desired

Instructions
 

Dressing

  • Combine lime juice, honey, cumin, garlic and salt in a bowl.
  • In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
  • Taste and add more salt and pepper, if needed. Set aside.

Tortilla Strips

  • Preheat oven to 400˚F.
  • Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about ¼-inch thick.
  • Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
  • Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.

Salad

  • Place corn, two ears at a time, in the microwave and cook for 3 ½ minutes.
  • Remove from microwave with a hot pad and allow to cool for 5 minutes.
  • After cooling, cut bottom end of corn off, about 1 ½ inches from end. Pull back husk and silks. Cut kernels from husks and set aside.
  • Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients.
  • Garnish with cilantro leaves, if desired. Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Notes

I use my Vidalia chopper for all of these veggies.

Nutrition

Serving: 1servingCalories: 228kcalCarbohydrates: 35gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 438mgPotassium: 558mgFiber: 7gSugar: 10gVitamin A: 960IUVitamin C: 28.1mgCalcium: 45mgIron: 1.6mg
Keyword healthy, Mexican Chopped Salad, salad, Southwestern flavor
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