Ah, salads—those vibrant bowls of goodness that can transport you to a sun-drenched Latin American plaza. Picture this:
crisp greens mingling with juicy tomatoes and creamy avocados, each bite a fiesta of flavors. (And did I mention the tangy lime dressing that makes your taste buds dance?
) Sometimes, I dream about the perfect salad—it’s a kaleidoscope of colors and textures, just like a bustling market.
Steps
- Prepare the Dressing: Mix together lime juice, honey, cumin, garlic, and salt in a bowl. Gradually add the canola and olive oils while stirring continuously with a fork or whisk. Adjust the seasoning with additional salt and pepper if needed, and set the dressing aside.
- Make the Tortilla Strips: Preheat your oven to 400°F (200°C). Cut the corn tortillas in half, then slice each half into thin strips about ¼-inch thick. Spread the strips on a baking sheet, drizzle with oil, sprinkle with salt, and toss to coat. Bake for 15-20 minutes, stirring every 5 minutes, until they are crisp and golden brown. Allow them to cool.
- Cook the Corn: Place two ears of corn in the microwave and cook for 3 ½ minutes. Let them cool for 5 minutes, then cut off the bottom end about 1 ½ inches from the base. Remove the husks and silks, which should come off easily, and cut the kernels from the cobs.
- Assemble the Salad: In a large bowl, combine the corn kernels with chopped lettuce, bell pepper, red onion, jicama, zucchini, tomatoes, black beans, and cilantro. Mix thoroughly to incorporate all ingredients.
- Dress the Salad: Pour the dressing over the salad mixture and stir well to ensure everything is evenly coated. Garnish with additional cilantro leaves if desired.
- Serve: Present the salad with the tortilla strips sprinkled on top or offer them on the side for guests to add as they prefer. Enjoy as a side dish or as a topping for other Mexican dishes.
Ingredients
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons honey
- 1/2 teaspoon ground cumin
- 1 clove garlic, finely minced
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper, to taste
- 6 corn tortillas, each 6 inches in diameter
- 1 1/2 tablespoons canola oil
- 1/2 teaspoon sea salt
- 1 medium head of romaine lettuce, chopped into approximately 1/2 inch pieces
- 1 medium bell pepper, any color, diced into 1/4-inch pieces
- 1/2 medium red onion, diced into 1/4-inch pieces
- 1/2 medium jicama, peeled and diced into 1/4-inch pieces
- 1 medium zucchini, diced into 1/4-inch pieces
- 4 medium tomatoes, seeded and diced into 1/4-inch pieces
- 4 ears of corn, or 1 1/2 cups of tiny sweet frozen corn if fresh is unavailable
- 1 1/2 cups canned black beans, drained and rinsed
- 1/2 cup finely chopped cilantro, plus additional leaves for garnish (optional)
Nutritional Values
Calories: 1824 kcal | Carbohydrates: 280g | Protein: 40g | Fat: 64g | Saturated Fat: 8g | Sodium: 3504mg | Potassium: 4464mg | Fiber: 56g | Sugar: 80g | Vitamin A: 7680 IU | Vitamin C: 224.8 mg | Calcium: 360mg | Iron: 12.8mg
FAQ
- What is jicama and how does it enhance the salad?
- Jicama is a root vegetable native to Mexico, often resembling a brown, misshapen potato. It adds a slightly sweet flavor and a crisp, crunchy texture to the salad, making it a delightful addition.
- Can I use frozen corn instead of fresh corn in the salad?
- Yes, frozen corn can be used if fresh corn is not available. While fresh corn is ideal, frozen corn works just as well in this recipe.
- What are some serving suggestions for Mexican Chopped Salad?
- This salad pairs well with Mexican dishes like tacos, enchiladas, and quesadillas. It can also be served with grilled chicken, seafood, or pork, and makes a great topping for nachos.
- How do I make the tortilla strips for the salad?
- To make tortilla strips, cut corn tortillas into thin strips, toss them with oil and salt, and bake in the oven until they are golden brown and crisp.
- Is there an easy way to chop the vegetables uniformly for the salad?
- Using a kitchen gadget like the Vidalia Chop Wizard can help achieve uniform vegetable pieces quickly and effortlessly, perfect for this salad.
Tips
- When fresh corn is unavailable, frozen corn can be a great substitute for this salad, ensuring you still enjoy its vibrant flavor.
- To achieve a visually appealing presentation, try to dice all salad ingredients to a similar size.
- For a crunchy salad topping, slice corn tortillas into strips, drizzle with oil, and bake until golden brown. If you’re short on time, you can skip this step as the salad is delicious even without the tortilla strips.
- Red onion adds a lovely color to the salad, but you can easily swap it for yellow or white onion for a different flavor profile.
Equipment
- Vidalia Chop Wizard (or similar vegetable chopper) – for efficiently chopping vegetables to uniform sizes.
- Small whisk – for combining dressing ingredients.
- Baking sheet (sheet pan) – for baking tortilla strips.
- Citrus juicer – for extracting fresh lime juice.
