HOW TO MEXICAN CHOPPED SALAD

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
1½ cups canned black beans, drained and rinsed
½ cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired


INSTRUCTIONS :

1 : For the dressing, combine lime juice, honey, cumin garlic and salt. Stir to combine. 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.

2 : 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, crosswise, about ¼ inch thick.

3 : Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.

4 : Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.

5 : 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.

6 : 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.

7 : Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

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