Your current browser may be outdated and not fully supported by DinnerTime. Click here to learn about the recent versions of modern browsers.

Mexican Chopped Salad

Skill Level: Intermediate

Community:
30 min Prep
30 min Total
Servings
$1.72
price per Serving

Nutrition Facts

Amount Per Serving
Calories 263
Protein 7.3g
Total Carbohydrates 37.9g
Dietary Fiber 8.0g
Net Carbohydrates 29.9g
Sugar 11.8g
Total Fat 11.1g
Saturated Fat 1.3g
Trans Fat 0.2g
Cholesterol 0.0mg
Sodium 398.4mg
SmartPoints® 7.0

Ingredients

  • 1/4 cup lime juice
  • 2 Tablespoons honey
  • 1/2 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 2 Tablespoons vegetable or canola oil
  • 2 Tablespoons olive oil
  • 1/2 teaspoon ground black pepper
  • 6 corn tortillas
  • 1 1/2 Tablespoons vegetable or canola oil, for the tortilla chips
  • 1/2 teaspoon salt
  • 6 cups romaine lettuce, chopped in 1/2 inch pieces
  • 1 cup red, yellow or orange bell pepper, diced into 1/4 inch pieces
  • 1/2 cup chopped red onion, diced into 1/4 inch pieces
  • 1 cup jicama (yam bean), peeled and diced into 1/4 inch pieces
  • 1 cup zucchini, diced into 1/4 inch pieces
  • 4 chopped tomatoes, seeded and diced into 1/4 inch pieces
  • 4 corn on the cob
  • 1 1/2 cups canned black beans, drained and rinsed
  • 1/2 cup fresh cilantro, finely chopped

Preparation

FOR THE DRESSING

  1. Combine lime juice, honey, cumin garlic and salt.
  2. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
  3. Taste and add more salt and pepper, if needed. Set aside.

FOR THE CORN TORTILLA STRIPS

  1. Preheat oven to 400┬░F.
  2. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-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.

FOR THE SALAD

  1. Place corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.
  2. Remove from microwave with a hot pad and allow to cool for 5 minutes.
  3. 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.
  4. Combine corn and other salad ingredients in a large bowl. Stir to combine.

DRESS THE SALAD

  1. Add dressing and stir to coat all ingredients. Garnish with additonal cilantro leaves, if desired.
  2. Serve with tortilla strips on top, or place a bowl on the side and let guests help themselves.

Tips

If corn is not in season, frozen corn can be substituted for the corn on the cob.


Price Per Serving based on average national price: excludes store savings and local grocery store pricing