Mexican Chopped Salad

Serving Size: 10

This Mexican Chopped Salad might just be the freshest, healthiest, most delicious salad you’ve ever had the pleasure of meeting. And it’s loaded with fabulous Southwestern flavor!

Recipe by: Chris Scheuer

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives

Ingredients

For the dressing:

¼ cup lime juice
2 tablespoon honey
½ teaspoon ground cumin
1 clove garlic finely minced
½ teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoon avocado oil
2 tablespoon extra virgin olive oil

For the tortilla strips:

6 corn tortilla six inch
1 ½ tablespoon avocado oil
½ teaspoon Kosher salt

For the salad:

1 head romaine lettuce chopped into ½ inch pieces
1 red bell pepper ¼ inch dice
½ red onion ¼ inch dice
½ jicama peeled and ¼ inch dice
1 zucchini medium, ¼ inch dice
4 tomato medium, seeded and diced
1 ½ cup frozen corn kernels or fresh if available
15 ounce canned black beans drained and rinsed, or other beans of your preference
½ cup fresh cilantro chopped

Instructions

For the dressing, combine lime juice, honey, cumin garlic and salt. 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, 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.
For the salad, place corn, in the microwave and cook according to package.
Remove from microwave with a hot pad and allow to cool for 5 minutes.
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.

Nutrition