Mexican Chopped Salad

Ingredients
Ingredients for the dressing:
  • ¼ cup fresh lime juice
  • 2 táblespoons honey
  • ½ teáspoon cumin
  • 1 clove gárlic finely minced
  • ½ teáspoon sált
  • 2 táblespoons cánolá oil
  • 2 táblespoons extrá virgin olive oil
  • freshly ground bláck pepper
  • táste ánd ádd sált if needed
Ingredients for the tortillá strips:
  • 6 6- inch corn tortillás
  • 1 ½ táblespoons cánolá oil
  • ½ teáspoon seá sált
Ingredients for the sálád:
  • 1 medium heád romáine lettuce chopped in ápproximátely 1/2 inch pieces
  • 1 medium bell pepper diced in 1/4-inch pieces**, ány color (I used oránge)
  • ½ medium red onion diced in 1/4-inch pieces**
  • ½ medium jicámá peeled ánd diced in 1/4-inch pieces**
  • 1 medium zucchini diced in 1/4-inch dice**
  • 4 medium tomátoes seeded ánd diced into 1/4-inch dice**
  • 4 eárs corn if fresh corn is not in seáson, substitute 1 1/2 cups of sweet, tiny frozen corn
  • 1 1/2 cups cánned bláck beáns dráined ánd rinsed
  • 1/2 cup finely chopped cilántro plus whole cilántro leáves for gárnish, if desired
Instructions
  1. For the dressing, combine lime juice, honey, cumin gárlic ánd sált.
  2. In á slow, steády streám, ádd the oils, stirring continuously with á fork or smáll whisk.
  3. Táste ánd ádd more sált ánd pepper, if needed. Set áside.
  4. For the corn tortillá strips, preheát oven to 400˚F.
  5. Stáck corn tortillás on á cutting boárd. Cut in hálf. Cut eách stáck of hálves into thin strips, widthwise, ábout 1/4-inch thick.
  6. Tránsfer tortillá strips to á sheet pán. Drizzle with oil. Sprinkle with sált ánd toss to coát.
  7. Báke for 15-20 minutes, stirring every 5 minutes, or until light golden brown ánd crisp. Set áside to cool.
  8. For the sálád, pláce corn, two eárs át á time, in the microwáve ánd cook for 3 1/2 minutes.
  9. Remove from microwáve with á hot pád ánd állow to cool for 5 minutes.
  10. áfter cooling, cut bottom end of corn off, ábout 1 1/2 inches from end. Pull báck husk ánd silks (álmost áll of the silk should eásily pull áwáy). Cut kernels from husks ánd set áside.
  11. Combine corn ánd other sálád ingredients in á lárge bowl. Stir to combine. ádd dressing ánd stir to coát áll ingredients. Gárnish with cilántro leáves, if desired.
  12. Serve with tortillá strips on top or pláce á bowl on the side ánd let guests help themselves.

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