Go Back
+ servings
Print Recipe
5 from 4 votes

Mexican chopped salad

Delicious colorful salad with lot veggies, protein, bursting with spicy, sweet, salty flavors.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 2 serving
Calories: 597kcal

Ingredients

  • 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

Instructions

  • 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 ¼-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.
  • For salad
  • 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.
  • Enjoy.

Video

Nutrition

Calories: 597kcal | Carbohydrates: 57g | Protein: 9g | Fat: 39g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 886mg | Potassium: 590mg | Fiber: 10g | Sugar: 24g | Vitamin A: 1671IU | Vitamin C: 111mg | Calcium: 168mg | Iron: 3mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!