Mexican Chopped Salad
"The freshest, healthiest, most summery salad. It's loaded with fabulous Southwestern flavor...."
INGREDIENTS
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For the dressing:
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¼ cup fresh lime juice
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2 tablespoons honey
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½ teaspoon cumin
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1 clove garlic
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½ teaspoon salt
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2 tablespoons canola oil
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2 tablespoons extra virgin olive oil
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freshly ground black pepper
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taste and add salt if needed
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For the tortilla strips:
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6 6-inch corn tortillas
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1 ½ tablespoons canola oil
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½ teaspoon sea salt
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For the salad:
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1 medium head romaine lettuce , chopped in approximately ½ inch pieces
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1 medium bell pepper, diced in ¼-inch pieces, I used small orange-hued peppers (the mini ones). Feel free to use whichever color you want.
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½ medium red onion, diced in ¼-inch pieces
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½ medium jicama, peeled and diced in ¼-inch pieces
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1 medium zucchini, diced in ¼-inch dice
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4 medium tomatoes, seeded and diced into ¼-inch dice
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4 ears corn
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1½ cups canned black beans, drained and rinsed
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