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We all love chopped salad in my family. My daughter’s favorite is chopped red bell pepper, carrot and apple. Mexican chopped salad was in my mind for long time and finally I made it using LA MORENA® whole Jalapenos(7oz & 28oz) in my recipe. Giving spicy touch to the salad is my weakness.
I had seen LA MORENA® products at the grocery and decide to rediscovering flavors with this Mexican Chooped Salad.I made this salad using Whole Jalapenos. Do you know that LA MORENA® has been here for 35 years and will continue to be here providing the highest quality in traditional flavors? This salad is wholesome taste experience; you can get spiciness from the LA MORENA® whole Jalapenos(7oz & 28oz), touch of sweetness from dressing, crunchiness from the toasted tortilla strips and saltiness from the Cojita cheese (Mexican grating cheese).
I always like to discover new flavors in my cooking. I think this Mexican chopped salad got all the flavors I am looking for in a salad, even my hubby told me this one of the best salad I have made. First grab LA MORENA® whole Jalapenos(7oz & 28oz) from your local Fiesta store.
I also bought LA MORENA® Chipotle peppers in abodo (7oz & 13oz) sauce and I will try that in a few of my coming recipes. You can also get jacana, corn tortilla and cojita cheese from there. This salad requires a little bit of preparation. First you have to make tortillas strips and here is the recipe which I made earlier.
Then start chopping the veggies including LA MORENA® whole Jalapenos(7oz & 28oz) as same size as your veggies that is best and foremost important part of the recipe. Make sure to roast the corn also, and then prepare the dressing. LA MORENA® whole Jalapenos(7oz & 28oz) are best and provide nice heat. You can even try them with your favorite dishes. They are going to staple in my pantry from now,
This salad is really filling and loaded with veggies and protein rich black beans. For the crunch I used baked corn tortillas strips, when you make this salad make sure to add LA MORENA® whole Jalapenos which is star ingredient.
Who can say no to salty, spicy, sweet and crunchy salad and that too to make you a meal without much cooking in the kitchen. Let me know how it turned out and I am sure you will love it just like us.
“Coming soon! Check out where LA MORENA® is taking me this summer on Instagram!”
Delicious colorful salad with lot veggies, protein, bursting with spicy, sweet, salty flavors.
- For Tortilla strips
- 3 corn tortillas cut into ¼ inch strips
- 1 tablespoon olive oil
- For dressing
- ¼ cup lime juice
- 2 tablespoon honey
- ¼ cup olive oil
- ¾ teaspoon cumin powder
- ½ teaspoon salt
- For salad
- ½ cup red onion diced in ¼ inch pieces
- ½ cup lettuce diced in ¼ inch pieces
- 1 roasted corn about ½ cup
- ½ cup red bell pepper diced in ¼ inch pieces
- ½ cup green bell pepper diced in ¼ inch pieces
- ½ cup canned black beans drained washed
- ½ cup jicama diced in ¼ inch pieces
- ¼ cup LA MORENA® whole Jalapenos diced in ¼ inch pieces
- 2 tablespoon grated cojita cheese
For the dressing, combine lime juice, oil, honey, cumin and salt. And mix well by stirring continuously with a small whisk. Set aside.
For the corn tortilla strips, preheat oven to 400˚F.
Stack corn tortillas on a cutting board. 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 oil. Sprinkle with salt and toss to coat.
Bake for 6 minutes, stirring every 3 minutes, or until light golden brown and crisp. Set aside to cool.
First roast the corn in a gas stove directly or in the oven and remove the kernels 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.
Serve with tortilla strips and cojita cheese on the top of bowl.
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