In an earlier post, showed you a Big Beautiful chickpeas Salad that I eat every day for lunch, sometimes dinner and whenever missed it… I have now created a new one that is so different and captures all the wonderful flavors of the Mexican and Southwest food that I love. It is still easy – peasy – which is the way I cook these days.
Anyway summer months, mean lighter dishes, lighter foods and in particular we love to eat salads. So I thought I’d bring you along today as I make one of my family’s favorite salads, which is Mexican chopped salad Recipe. lots of beautiful veggies dressed in a nice light vinaigrette, really delicious and really easy. The hardest part is just taking the time to chop everything up so let’s get started…
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Ingredients:
Ingredients for the dressing:
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1/2 teaspoon cumin
- 1 clove garlic finely minced
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- taste and add salt if needed
Ingredients for the tortilla strips:
- 6 6- inch corn tortillas
- 1 1/2 tablespoon canola oil
- 1/2 teaspoon of sea salt
Ingredients for the salad:
- 1 medium head romaine lettuce chopped in approximately 1/2 inch pieces
- 1 medium bell pepper diced in 1/4-inch pieces**, any color (I used orange)
- 1/2 medium red onion diced in 1/4-inch pieces**
- 1/2 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 if fresh corn is not in season, substitute 1 1/2 cups of sweet, tiny frozen corn
- 1 1/2 cups canned black beans drained and rinsed
- 1/2 cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired
CLICK ON THE GREEN BUTTON BELOW TO SEE THE INSTRUCTIONS!
