Mexican Chopped Salad
Try this Mexican Chopped Salad recipe.
Try this Mexican Chopped Salad recipe.
- 1/2 teaspoon salt
- 1/2 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- 2 tablespoons honey
- 1/2 teaspoon cumin
- 2 tablespoons canola oil
- 1/4 cup fresh lime juice
- ingredients for the salad:
- instructions
- 1 clove garlic finely minced
- ingredients for the dressing:
- taste and add salt if needed
- ingredients for the tortilla strips:
- 1 1/2 tablespoons canola oil
- 6 6- inch corn tortillas
- 1 medium head romaine lettuce chopped in approximately 1/2
- 1 medium bell pepper diced in 1/4-inch pieces** any color (i used orange)
- 1/2 medium red onion diced in 1/4-inch pieces**
- 1/2 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 if desired
- Carbohydrate 21.7030645956884 g
- Cholesterol 0 mg
- Fat 62.0583241667071 g
- Fiber 0.357395836918769 g
- Protein 0.380033750270087 g
- Saturated Fat 5.40466991667129 g
- Serving Size 1 1 recipe (137g)
- Sodium 875.080166668186 mg
- Sugar 21.3456687587696 g
- Trans Fat 0.978076416684591 g
- Calories 626 calories
Step-by-step
- 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 ⅛-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, two ears at a time, in the microwave and cook for 3½ minutes. Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1½ inches from end. Pull back husk and silks (almost all of the silk should easily pull 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. Garnish with cilantro leaves, if desired.
- Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.
My Vibrant Take on Mexican Chopped Salad
As a busy working mom, finding time to cook healthy and delicious meals can feel like a marathon. But let me tell you, this Mexican Chopped Salad is my secret weapon for a quick, satisfying, and incredibly flavorful lunch or light dinner. Forget those complicated recipes that require hours in the kitchen; this one's a breeze! It's packed with fresh, vibrant ingredients, and the homemade dressing is simply divine. This isn't just a salad; it's a fiesta in a bowl!
The beauty of this recipe lies in its adaptability. I often adjust it based on what's in season at my local farmer's market. Sometimes I add grilled chicken or shrimp for extra protein, other times I swap out the bell pepper for some roasted sweet potatoes for a little extra sweetness and earthiness. The core ingredients—corn, black beans, and that incredible lime-honey dressing—always remain, providing a consistent base of deliciousness. It’s a perfect example of how a simple recipe can be endlessly versatile and always satisfying.
The key to a truly fantastic Mexican Chopped Salad is, in my opinion, the homemade dressing. It’s a simple blend of fresh lime juice, honey, cumin, garlic, and a touch of olive oil and canola oil. The balance of sweet and savory is simply perfect. I often make a large batch of the dressing and store it in the fridge, ready to be tossed with whatever greens or vegetables I have on hand. It’s also amazing as a marinade for grilled chicken or fish.
The crunchy corn tortilla strips add a delightful textural contrast to the soft vegetables and juicy corn. They’re surprisingly easy to make—simply slice up some corn tortillas, toss them with oil and salt, and bake until golden brown and crispy. These little crunchy bites elevate the salad from good to unforgettable. I often make a larger batch of these and store them in an airtight container, ready to use as a topping for any number of dishes.
This salad is more than just a meal; it's a mood booster. The vibrant colors, fresh flavors, and satisfying crunch make it a joy to eat. It's perfect for a casual weeknight dinner, a potluck contribution, or even a light and refreshing lunch at the office. I encourage you to experiment with different ingredients and find your own perfect combination. That’s the beauty of this salad—it's a blank canvas for your culinary creativity.
So next time you’re looking for a quick, healthy, and delicious meal that's packed with flavor, look no further than this Mexican Chopped Salad. Trust me, it'll become a staple in your recipe repertoire. I've already made it countless times for family dinners, friend gatherings, and even just a quick lunch for myself on a busy workday. It's a winner every time!
