Description
This Refreshing Mexican Chopped Salad is a vibrant, nutritious dish packed with fresh vegetables, sweet corn, and zesty lime dressing. Topped with crispy baked tortilla strips, it combines crunchy textures and bold, tangy flavors, making it perfect as a light lunch or a colorful side dish for any meal.
Ingredients
Scale
Dressing
- ¼ cup fresh lime juice
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 clove garlic, minced
- ½ teaspoon salt
- 1 tablespoon canola oil
- 1 tablespoon olive oil
Salad
- 6 6-inch corn tortillas
- 1 medium head romaine lettuce, chopped
- 1 medium bell pepper, diced
- ½ medium red onion, thinly sliced
- ½ medium jicama, peeled and diced
- 1 medium zucchini, diced
- 4 medium tomatoes, diced
- 4 ears corn (or 2 cups frozen corn, thawed)
- 1½ cups canned black beans, drained and rinsed
- Fresh cilantro, chopped and reserved for garnish
Instructions
- Make the Dressing: In a mixing bowl, whisk together fresh lime juice, honey, ground cumin, minced garlic, salt, canola oil, and olive oil until the dressing is smooth and well combined.
- Prepare Tortilla Strips: Preheat your oven to 400°F (200°C). Cut the corn tortillas into thin strips, then spread them evenly on a greased baking sheet. Bake for 15–20 minutes or until the tortilla strips are crisp and golden brown. Remove and let cool.
- Cook Corn: If using fresh corn, microwave two ears at a time for about 3½ minutes. Allow to cool before carefully cutting the kernels off the cob. If using frozen corn, ensure it is thawed before adding to the salad.
- Combine Salad Ingredients: In a large bowl, add chopped romaine lettuce, diced bell pepper, thinly sliced red onion, diced jicama, diced zucchini, diced tomatoes, black beans, corn kernels, and chopped cilantro. Toss gently to mix all ingredients evenly.
- Dress the Salad: Pour the prepared lime dressing over the salad mixture. Stir gently but thoroughly to coat all the vegetables and beans with the dressing.
- Serve: Transfer the salad to serving bowls or a platter. Garnish with whole fresh cilantro leaves and sprinkle the crispy tortilla strips on top just before serving to maintain their crunch.
Notes
- For extra protein, you can add grilled chicken or shrimp.
- Feel free to substitute black beans with pinto beans or chickpeas for variety.
- The baked tortilla strips add crunch without added fat from frying.
- If fresh corn is not available, thawed frozen corn works well.
- Adjust honey in the dressing according to your preferred sweetness level.