Mexican Chopped Salad

Mexican Chopped Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Dressing:

  • ¼

    cup fresh lime juice

  • 2

    tablespoons honey

  • ½

    teaspoon cumin

  • 1

    clove garlic

  • ½

    teaspoon salt

  • 2

    tablespoons canola oil

  • 2

    tablespoons extra virgin olive oil

  • freshly ground black pepper

  • taste and add salt, if needed

  • Salad:

  • 1

    medium head romaine lettuce; chopped in approximately ½ inch pieces

  • 1

    medium bell pepper, diced in ¼-inch pieces (use whatever 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 pieces

  • 4

    medium tomatoes, seeded and diced into ¼-inch pieces

  • 4

    ears corn, still in husks

  • cups canned black beans, drained and rinsed

  • ½

    cup finely chopped fresh cilantro

Directions

Dressing: Combine lime juice, honey, cumin, garlic, pepper, 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. Salad: Place corn, 2 ears at a time, in the microwave and cook for 3 1/2 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 1/2 inches from end. Pull back husk and silks (almost all of the silk should easily peel 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. May garnish with additional cilantro leaves. Serve with tortilla chips on top or place in bowl on the side.


Nutrition

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