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Mexican Chopped Salad

Mexican chopped salad brings together romaine, corn, black beans, jicama, peppers, and tomatoes with a honey-lime dressing. Baked corn tortilla strips finish the bowl with a crisp, salty topping.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Course Salad
Cuisine Mexican-Inspired
Servings 6 servings

Ingredients
  

Dressing

  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 1/2 teaspoon ground cumin
  • 1 clove garlic finely minced
  • 1/2 teaspoon salt for the dressing
  • 2 tablespoons canola oil for the dressing
  • 2 tablespoons extra-virgin olive oil for the dressing
  • Black pepper to taste

Tortilla Strips

  • 6 corn tortillas 6-inch, cut into strips
  • 1 1/2 tablespoons canola oil for tortilla strips
  • 1/2 teaspoon sea salt for tortilla strips

Salad Ingredients

  • 1 medium romaine lettuce chopped into 1/2-inch pieces
  • 1 medium bell pepper cut into 1/4-inch dice
  • 1/2 medium red onion cut into 1/4-inch dice
  • 1/2 medium jicama peeled and cut into 1/4-inch dice
  • 1 medium zucchini cut into 1/4-inch dice
  • 4 medium tomatoes seeded and cut into 1/4-inch dice
  • 4 ears corn or 1 1/2 cups frozen kernels, cooked and cooled
  • 1 1/2 cups canned black beans drained and rinsed
  • 1/2 cup fresh cilantro finely chopped

Instructions
 

Prepare Topping and Corn

  • Heat oven to 400°F. Cut tortillas into strips, toss with 1 1/2 tablespoons canola oil and 1/2 teaspoon sea salt, and bake in a shallow layer for 15–20 minutes, stirring every 5 minutes, until golden.
  • While strips bake, microwave 2 ears in their husks on high for about 3 1/2 minutes; repeat with the other 2 ears, adding 30-second intervals as needed until hot and tender. Let cool enough to handle, remove husks and silk, cut off kernels, and cool.
  • Cool tortilla strips on the sheet for about 5 minutes until crisp. If using frozen corn, cook according to its package, drain, and cool instead of microwaving ears.

Dress and Serve

  • Whisk lime juice, honey, cumin, garlic, 1/2 teaspoon salt, and pepper. Whisk in 2 tablespoons canola oil and 2 tablespoons olive oil.
  • Combine chopped romaine, pepper, onion, jicama, zucchini, tomatoes, cooled corn, drained beans, and cilantro. Toss with two-thirds of the dressing, adding more as desired.
  • Divide into 6 portions and top each with cooled tortilla strips. Serve immediately.

Notes

  • Refrigerate undressed salad and dressing separately for up to 2 days.
  • Store cooled tortilla strips airtight and add them at serving.
  • Refrigerate dressed leftovers promptly and eat within 1 day for better texture.
Keyword Mexican Chopped Salad