Mexican Chopped Salad

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!

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 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

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. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
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