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This Mexican Chopped Salad might just be the freshest, healthiest, most delicious salad you’ll ever have the pleasure of meeting!
We’ve been spending a bit of time dusting off some recipe posts that have been super popular with our readers over the past 6 years. Some of them need new photos, as we didn’t know a thing about food photography when we started this blogging venture. Others just need a bit of sprucing up. With over 900 recipes in the Café arsenal, many have gotten lost in the deep, dark archives. We shared this Mexican Chopped Salad almost 3 years ago, to the day. It’s way too good to be forgotten and I thought it would be perfect for all those fun, summer picnics, parties and potlucks you might have coming up! Enjoy!
How To Make Mexican Chopped Salad
Ingredients for the dressing:
¼cupfresh lime juice
2tablespoonsextra virgin olive oil
freshly ground black pepper
taste and add salt if needed
Ingredients for the tortilla strips:
6 6-inchcorn tortillas
1 ½tablespoonscanola oil
Ingredients for the salad:
1medium head romaine lettucechopped in approximately 1/2 inch pieces
1medium bell pepperdiced in 1/4-inch pieces**, any color (I used orange)
½medium red oniondiced in 1/4-inch pieces**
½medium jicamapeeled and diced in 1/4-inch pieces**
1medium zucchinidiced in 1/4-inch dice**
4medium tomatoesseeded and diced into 1/4-inch dice**
4ears cornif fresh corn is not in season, substitute 1 1/2 cups of sweet, tiny frozen corn
1 1/2cupscanned black beansdrained and rinsed
1/2cupfinely chopped cilantroplus whole cilantro leaves for garnish, if desired
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 1/4-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 3 1/2 minutes.
Remove from microwave with a hot pad and allow to cool for 5 minutes.
After cooling, cut bottom end of corn off, about 1 1/2 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.