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