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
for the dressing:
  • ¼ cup fresh lime juice
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon sea salt
  • 1 ½ tablespoons canola oil
  • 1 clove garlic finely minced
  • 2 tablespoons canola oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 6 6- inch corn tortillas
  • freshly ground black pepper
  • Ingredients for the tortilla strips:
  • taste and add salt if needed

for the salad:
  • 1 medium head romaine lettuce chopped in approximately 1/2 inch pieces
  • 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
  • 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**


Mexican Chopped Salad

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. ...
  4. .............
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