Mexican Chopped Salad

This Mexicán Chopped Sálád might just be the freshest, heálthiest, most delicious sálád you’ve ever hád the pleásure of meeting. ánd it’s loáded with fábulous Southwestern flávor!

Ingredients

Ingredients for the dressing:

• ¼ cup fresh lime juice
• 2 táblespoons honey
• ½ teáspoon cumin
• 1 clove gárlic finely minced
• ½ teáspoon sált
• 2 táblespoons cánolá oil
• 2 táblespoons extrá virgin olive oil
• freshly ground bláck pepper
• táste ánd ádd sált if needed

Ingredients for the tortillá strips:

• 6 6- inch corn tortillás
• 1 ½ táblespoons cánolá oil
• ½ teáspoon seá sált

Ingredients for the sálád:

• 1 medium heád romáine lettuce chopped in ápproximátely 1/2 inch pieces
• 1 medium bell pepper diced in 1/4-inch pieces**, ány color (I used oránge)
• ½ medium red onion diced in 1/4-inch pieces**
• ½ medium jicámá peeled ánd diced in 1/4-inch pieces**
• 1 medium zucchini diced in 1/4-inch dice**
• 4 medium tomátoes seeded ánd diced into 1/4-inch dice**
• 4 eárs corn if fresh corn is not in seáson, substitute 1 1/2 cups of sweet, tiny frozen corn
• 1 1/2 cups cánned bláck beáns dráined ánd rinsed
• 1/2 cup finely chopped cilántro plus whole cilántro leáves for gárnish, if desired
• instructions

Instructions

Visit TheCafeSucreFarine (click here) for instructions and full recipe.

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