Description
A vibrant and refreshing salad showcasing the flavors of Mexico, perfect for summer barbecues and family dinners.
Ingredients
Scale
- 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, to taste
- 6 6-inch corn tortillas
- 1 ½ tablespoons canola oil
- ½ teaspoon sea salt
- 1 medium head romaine lettuce (chopped)
- 1 medium bell pepper (diced)
- ½ medium red onion (diced)
- ½ medium jicama (peeled and diced)
- 1 medium zucchini (diced)
- 4 medium tomatoes (seeded and diced)
- 4 ears corn (or 1½ cups of sweet frozen corn)
- 1 ½ cups canned black beans (drained and rinsed)
- ½ cup finely chopped cilantro (plus whole cilantro leaves for garnish)
Instructions
- Combine lime juice, honey, cumin, garlic, and salt in a bowl for the dressing. Add oils gradually while whisking, then adjust seasoning as needed.
- Preheat oven to 400°F. Cut corn tortillas into strips, place on a sheet pan, drizzle with canola oil and sprinkle with sea salt. Bake for 15-20 minutes until golden brown.
- Cook corn in microwave, cool, and cut off kernels.
- In a large bowl, combine corn, lettuce, bell pepper, onion, jicama, zucchini, tomatoes, black beans, and cilantro.
- Pour dressing over salad and toss to coat. Garnish with cilantro leaves and serve with tortilla strips on top or on the side.
Notes
Prep the ingredients ahead of time for a quick assembly at mealtime.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg