Mexican Chopped Salad

Mexican Chopped Salad

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

1. For the dressing, combine lime juice, honey, cumin gárlic ánd sált.
2. In á slow, steády streám, ádd the oils, stirring continuously with á fork or smáll whisk.
3. Táste ánd ádd more sált ánd pepper, if needed. Set áside.
4. For the corn tortillá strips, preheát oven to 400˚F.
5. Stáck corn tortillás on á cutting boárd. Cut in hálf. Cut eách stáck of hálves into thin strips, widthwise, ábout 1/4-inch thick.
6. ...........................
7. .................................
8. .......................................

full link>>>>>>>>>>>>>>>>>>>>>>>thecafesucrefarine.com

Tweet