SaladsDaniel Stout

Mexican Chopped Salad Gluten Free

SaladsDaniel Stout
Mexican Chopped Salad Gluten Free

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 salad:
  • 1 medium head romaine lettuce , chopped in approximately ½ inch pieces
  • 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.
  • ½ medium red onion, diced in ¼-inch pieces
  • ½ medium jicama, peeled and diced in ¼-inch pieces
  • 1 medium zucchini, diced in ¼-inch dice
  • 4 medium tomatoes, seeded and diced into ¼-inch dice
  • 4 ears corn (if fresh corn is not in season, substitute 1½ cups of sweet, tiny frozen corn)
  • 1½ cups canned black beans, drained and rinsed
  • ½ cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired

Directions

  1. For the dressing, combine lime juice, honey, cumin garlic and salt. Stir to combine.
  2. 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.
  3. For the salad, place corn, two ears at a time, in the microwave and cook for 3½ minutes.
  4. Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
  5. 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.
  6. Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.