Mexican Chopped Salad


This Mexican Chopped Salad might just be the freshest, healthiest, most delicious salad you’ll ever have the pleasure of meeting!

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
 for the tortilla strips:
  • 6 6- inch corn tortillas
  • 1 ½ tablespoons canola oil
  • ½ teaspoon sea salt
for the salad:
  • 1 medium head romaine lettuce chopped in approximately 1/2 inch pieces
  • 1 medium bell pepper diced in 1/4-inch pieces**, any color (I used orange)
  • ½ medium red onion diced in 1/4-inch pieces**
  • ½ medium jicama peeled and diced in 1/4-inch pieces**
  • 1 medium zucchini diced in 1/4-inch dice**
  • 4 medium tomatoes seeded and diced into 1/4-inch dice**
  • 4 ears corn if fresh corn is not in season, substitute 1 1/2 cups of sweet, tiny frozen corn
  • 1 1/2 cups canned black beans drained and rinsed
  • 1/2 cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired
  • instructions
INSTRUCTIONS
  1. For the dressing, combine lime juice, honey, cumin garlic and salt.
  2. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
  3. Taste and add more salt and pepper, if needed. Set aside.
  4. For the corn tortilla strips, preheat oven to 400˚F.
  5. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.
  6. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
  7. Please visit Mexican Chopped Salad for full instructions.

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