mexican-chopped-salad

Mexican Chopped Salad recipe from The Cafe Sucre Farine

Ingredients

  • Ingredients for the dressing:
  • ¼ cup fresh lime juice
  • 2 tablespoons honey
  • ½ teaspoon cumin
  • 1 clove garlic
  • 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 ½ inch pieces
  • 1 medium bell pepper, diced in ¼-inch pieces, I used small orange-hued peppers (the mini ones). Feel free to use whichever color you want.
  • ½ medium red onion, diced in ¼-inch pieces
  • ½ medium jicama, peeled and diced in ¼-inch pieces
  • 1 medium zucchini, diced in ¼-inch dice
  • 4 medium tomatoes, seeded and diced into ¼-inch dice
  • 4 ears corn (if fresh corn is not in season, substitute 1½ cups of sweet, tiny frozen corn)
  • 1½ cups canned black beans, drained and rinsed
  • ½ cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired

 

For directions on how to make Mexican chopped salad, visit The Cafe Sucre Farine!

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