I generally have a ton of fun choosing how to manage my reserve of crisp treats. I've been moving around thoughts for a Mexican Chopped Salad for some time now. So when I found modest sweet peppers, red onions, crisp succulent corn and zucchini, all at a bargain this week, I completed a little glad move, realizing the time had come to make that south of the fringe enlivened serving of mixed greens occur.
Jicama is low in calories and high in fiber, potassium, iron and nutrient C. I would portray the taste and surface as a cross between an Asian pear, a potato and an apple. Lift one up next time you're at the basic food item, you may find another culinary companion! Jicama is superb in plates of mixed greens and can likewise be cut in sticks and eaten with plunges like hummus and plunges.
Back to my Mexican Chopped Salad. It's the sort of serving of mixed greens I can never get enough of; crisp, dynamically shaded, stacked with flavor. Eating it, makes me feel vigorous and solid. The dressing is light and splendid, with only a couple of fixings; crisp lime juice, nectar, a clove of garlic and a sprinkle of oil. A touch of cumin alongside ocean salt and crisply ground dark pepper completes it off flawlessly. I adore basic plans this way.
- Ingredients for the dressing:
- ¼ cup fresh lime juice
- 2 tablespoons honey
- ½ teaspoon cumin
- 1 clove garlic finely minced
- 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 1/2 inch pieces
- 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**
- 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
Instructions
- 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.
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