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Mexican Chopped Salad

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A vibrant, gluten-free salad that combines fresh vegetables, proteins, and crunchy elements with a zesty dressing.

Ingredients

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  • 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 tortillas)
  • ½ teaspoon sea salt (for tortillas)
  • 1 medium head romaine lettuce (chopped)
  • 1 medium bell pepper (diced)
  • ½ medium red onion (diced)
  • ½ medium jicama (peeled and diced)
  • 1 medium zucchini (diced)
  • 4 medium tomatoes (seeded and diced)
  • 4 ears corn (or 1½ cups frozen corn)
  • 1 ½ cups canned black beans (drained and rinsed)
  • ½ cup finely chopped cilantro (plus whole leaves for garnish)

Instructions

  1. Combine lime juice, honey, cumin, garlic, and salt in a bowl for the dressing.
  2. Add oils while stirring continuously and adjust salt and pepper as needed. Set aside.
  3. Preheat the oven to 400°F for tortilla strips.
  4. Cut tortillas into thin strips and place on a baking sheet.
  5. Drizzle with canola oil and sprinkle with sea salt; bake for 15-20 minutes until golden brown.
  6. Cook corn in the microwave for 3 ½ minutes, cool, and cut kernels from husks.
  7. In a large bowl, combine corn, lettuce, bell pepper, onion, jicama, zucchini, tomatoes, and black beans.
  8. Add dressing and toss to coat.
  9. Garnish with cilantro leaves and serve with tortilla strips on top or on the side.

Equipment

Notes

Ensure all ingredients are certified gluten-free and checked for hidden gluten.

Nutrition

Find it online: https://www.glutenfreez.com/mexican-chopped-salad-2/