MEXICAN CHOPPED SALAD #DINNER #VEGETARIANRECIPE
This
may appear somewhat bizarre, however it makes me extremely glad to
return home from the supermarket or rancher's market stacked down with a
wide range of delightful, new produce. Also, on the off chance that I
discover it at a super cost, well, allows simply state I'm similar to a
little pig in mud.
I
generally have a ton of fun choosing how to manage my reserve of new
treats. I've been moving around thoughts for a Mexican Chopped Salad for
some time now. So when I found minor sweet peppers, red onions, crisp
succulent corn and zucchini, all at a bargain this week, I completed a
little upbeat move, realizing the time had come to make that south of
the fringe roused serving of mixed greens occur.
What is jicama?
I
simply expected to discover one all the more thing; the thing that
could all around likely win "the ugliest individual from the produce
path" grant. Would you be able to think about what I may be?
Ingredients
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:
- 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 1/2 inch pieces
- 1 medium bell pepper diced in 1/4-inch pieces**, any color (I used orange)
- ½ medium red onion diced in 1/4-inch pieces**
- ½ medium jicama peeled and diced in 1/4-inch pieces**
- 1 medium zucchini diced in 1/4-inch dice**
- 4 medium tomatoes seeded and diced into 1/4-inch dice**
- 4 ears corn if fresh corn is not in season, substitute 1 1/2 cups of sweet, tiny frozen corn
- 1 1/2 cups canned black beans drained and rinsed
- 1/2 cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired
Instructions
- 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 1/4-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 1/2 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 1/2 inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
- 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.
- One small jicama (pronounced hē-kə-mə) is what I needed to complete my salad. Jicama is often used in South American cooking. The plant is native to Mexico and jicama is used commonly in Mexican cooking. I love to use it in salsas and salads as it gives a lovely, slightly sweet crunch, and doesn’t lose its crispness over time.
- If you’ve never purchased jicama before, don’t be surprised when you finally find it looking like a speckly, brown, misshapen potato. But there’s lots of nutritional goodness hiding under that humble surface.
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