Description
A vibrant salad bursting with fresh vegetables and crispy tortilla strips, perfect for easy weeknight dinners or refreshing gatherings.
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 (for the tortillas)
- ½ teaspoon sea salt (for the tortillas)
- 1 medium head romaine lettuce (chopped into approximately ½-inch pieces)
- 1 medium bell pepper (diced into ¼-inch pieces)
- ½ medium red onion (diced into ¼-inch pieces)
- ½ medium jicama (peeled and diced into ¼-inch pieces)
- 1 medium zucchini (diced into ¼-inch pieces)
- 4 medium tomatoes (seeded and diced into ¼-inch pieces)
- 4 ears of corn (or 1½ cups of sweet, tiny frozen corn)
- 1 ½ cups canned black beans (drained and rinsed)
- ½ cup finely chopped cilantro (plus whole cilantro leaves for garnish)
Instructions
- Prepare the Dressing: In a small bowl, combine the lime juice, honey, cumin, garlic, and salt. Whisk while drizzling in the canola and extra virgin olive oils. Taste and adjust seasoning as needed. Set aside to let those flavors meld together.
- Make Tortilla Strips: Preheat your oven to 400°F. Cut the corn tortillas into strips. Drizzle with 1 ½ tablespoons of canola oil and sprinkle with sea salt. Bake for 15-20 minutes until they turn crispy and golden.
- Prepare the Corn: If using fresh corn, microwave the ears for 3 ½ minutes until tender. Allow them to cool before cutting the kernels off the cob. Alternatively, if you have frozen corn, let it thaw.
- Combine the Salad: In a large mixing bowl, combine the cooked corn, romaine lettuce, bell pepper, red onion, jicama, zucchini, tomatoes, and black beans. Stir gently to combine all those gorgeous colors and textures.
- Dress the Salad: Drizzle the prepared dressing over the salad and toss thoroughly, ensuring every piece is coated in that lovely lime flavor. For an extra splash of color, garnish with freshly chopped cilantro leaves, if desired.
- Serve: Top your comforting salad with the crispy tortilla strips for an irresistible crunch, or let your guests sprinkle them on as they please.
Notes
Make the dressing and chop the vegetables a day in advance for convenience. Store salad and tortilla strips separately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing / Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup salad without tortilla strips
- Calories: 180
- Sugar: 5g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg