Mexican Chopped Salad

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Black beans, canned
  • 1/2 cup Cilantro
  • 4 ears Corn
  • 1 clove Garlic
  • 1/2 Jicama, medium
  • 1/2 Red onion, medium
  • 1 medium head Romaine lettuce
  • 4 Tomatoes, medium
  • 1 Zucchini, medium

• Condiments

  • 2 tbsp Honey
  • 1/4 cup Lime juice, fresh

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Salt
  • 1/2 tsp Sea salt
  • 1 Taste and add salt

• Oils & Vinegars

  • 3 1/2 tbsp Canola oil
  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 6 6-inch corn tortillas

Found on thecafesucrefarine.com

Description

Ingredients

• Ingredients for the 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
• taste and add salt if needed
• Ingredients for the tortilla strips:
• 6 6-inch corn tortillas
• 1 ½ tablespoons canola oil
• ½ teaspoon sea salt
• Ingredients for the salad:
• 1 medium head romaine lettuce , chopped in approximately ½ inch pieces
• 1 medium bell pepper, diced in ¼-inch pieces**, I used small orange-hued peppers (the mini ones). Feel free to use whichever color you want.
• 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)
• 1½ cups canned black beans, drained and rinsed
• ½ cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired

Directions

• For the dressing, combine lime juice, honey, cumin garlic and salt. Stir to combine. 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.
• For the corn 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, crosswise, 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.
• For the salad, place corn, two ears at a time, in the microwave and cook for 3½ minutes. Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). 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.