Mexican Chopped Salad

Ingredients for the Dressing:
1/4 c. Habanero & Honey Vinegar
1 Tbsp. honey
1 tsp. Oh Chihuahua!
4 Tbsp. Lime Olive Oil
Saltwest Naturals Smashed Peppercorn Sea Salt (to taste)

Ingredients for the Tortilla Strips:
6 - 6 inch corn tortillas
1 1/2-2 Tbsp. Cilantro & Red Onion Olive Oil
1/2 tsp. sea salt

Ingredients for the Salad:
1 head romaine lettuce, chopped
1 bell pepper, diced
1/2 of a red onion, diced
1/2 of a jicama, peeled and diced 
2 tomatoes, diced
4 ears of corn (or 1 1/2 c. frozen sweet corn or 1 small can Southwest Corn)
1 1/2 c. black beans, rinsed and drained 

Combine the first 3 dressing ingredients and in a slow, steady stream add Lime Olive Oil, stirring continuously with a whisk. Stir in the Smashed Peppercorn Sea Salt. Set aside.

Preheat oven to 400F. Stack tortillas and cut into 1/4 inch strips with a pizza cutter. Place strips on a baking sheet and drizzle with oil, sprinkle with salt and toss to coat. Bake 15-20 minutes, stirring every 5 minutes, until golden brown and crisp.

If using fresh corn on the cob, it must be cooked and cut off the cob. Frozen corn should be thawed.

To assemble salad, add romaine to a large salad bowl. Add all other salad ingredients and drizzle with dressing. Toss to combine and top with tortilla strips.

Tested in Mexican Cooking Class

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