Description
A vibrant salad bursting with flavors of lime, cilantro, and fresh vegetables, perfect for summer gatherings or a healthy meal.
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 in approximately 1/2 inch pieces)
- 1 medium bell pepper (diced in 1/4-inch pieces)
- ½ medium red onion (diced in 1/4-inch pieces)
- ½ medium jicama (peeled and diced in 1/4-inch pieces)
- 1 medium zucchini (diced in 1/4-inch dice)
- 4 medium tomatoes (seeded and diced into 1/4-inch dice)
- 4 ears corn (or 1½ cups frozen corn)
- 1 ½ cups canned black beans (drained and rinsed)
- ½ cup finely chopped cilantro (plus extra leaves for garnish)
Instructions
- Combine lime juice, honey, cumin, garlic, and salt in a bowl for the dressing.
- Add oils in a slow, steady stream while stirring continuously with a fork or small whisk.
- Taste the dressing and add more salt and pepper if needed. Set aside.
- Preheat the oven to 400°F for the corn tortilla strips.
- Stack corn tortillas on a cutting board and cut in half.
- Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.
- Transfer tortilla strips to a sheet pan.
- Drizzle with canola oil and sprinkle with sea salt. Toss to coat.
- Bake for 15-20 minutes, stirring every 5 minutes, until light golden brown and crisp. Set aside to cool.
- Place corn in the microwave and cook for 3 1/2 minutes. Allow to cool.
- Cut kernels from husks and set aside.
- Combine corn and other salad ingredients in a large bowl. Stir to combine.
- Add dressing and stir to coat all ingredients.
- Garnish with cilantro leaves if desired.
- Serve with tortilla strips on top or place a bowl on the side for guests to help themselves.
Notes
Adjust flavor with lime juice or salt as desired. Dress the salad just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg