I wanted to have something different with our ChileColorado and searched the web for a Mexican salad that sounded good and came upon an interesting looking recipe on The Café Sucre Farine blog. It had lots of ingredients and I didn’t followed the recipe exactly so I noted my changes.
Mexican Chopped Salad – Adapted from The Café Sucre Farine
Ingredients for the dressing:
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
taste and add salt if needed
Ingredients for the tortilla strips: (Larry didn’t use these)
6 6- inch corn tortillas
1 ½ tablespoons canola oil
½ teaspoon sea salt
Ingredients for the salad:
1 medium head romaine lettuce chopped in approximately ½ inch pieces
1 medium bell pepper diced in ¼-inch pieces**, any color
red white onion diced in ¼-inch pieces** ½ medium jicama peeled and diced in ¼-inch
2 cans water chestnuts, rough chop
1 medium zucchini diced in ¼-inch dice**
4 medium tomatoes seeded and diced into ¼-inch
About 2 cups of grape tomatoes cut into 2 or 3 pieces
4 ears corn if fresh corn is not in season,
substitute 1½ cups of sweet, tiny frozen corn 1 ½ cups 1 can black beans drained and
½ cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired
For the dressing, combine lime juice, honey, cumin garlic and salt.
In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
Taste and add more salt and pepper, if needed. 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 15-20 minutes, stirring every 5
minutes, or until light golden brown and crisp. Set aside to cool. For the salad, place corn, two ears at a time,
in the microwave and cook for 3 ½ minutes. Remove from microwave with a hot pad and allow
to cool for 5 minutes.After cooling, cut bottom end of corn off, about 1 ½
inches from end. Pull back husk and silks (almost all of the silk should easily
pull away). Cut kernels from husks and set aside.
Thaw the frozen corn.
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, if desired.
Serve with tortilla strips on top or place a
bowl on the side and let guests help themselves.
We all thought the salad was good but the dressing had somewhat of an unusual flavor.
The recipe made eight servings so we had plenty left over for the following night to go with our burrito made from the leftover Chile Colorado which was delicious.
Have a great day and thanks for stopping by Almost Heaven South.
11/14-15/21 event date