Are you seeking a salad that’s fresh, fragrant, crunchy, and indescribably delicious?? Search no more – you’ve arrived. And, not only is it tasty, it’s beautiful. I love to take this salad to gatherings – just stir in the tortilla chips right before serving it. Make this a main dish salad by adding any cooked meat, such as leftover grilled steak or rotisserie chicken.
Healthy Chopped Mexican Salad with Lime Vinaigrette and Tortilla Chips
12 oz. package frozen corn, thawed
15 oz. can black beans, drained and rinsed (or substitute 2 cups cooked black beans)!
1 red bell pepper, seeds and membranes removed, diced
1 green bell pepper, seeds and membranes removed, diced
8 oz. grape tomatoes, halved lengthwise
1 small red onion, diced
1 jalapeño, seeds and membranes removed, minced
1 small jicama, peeled, chopped
1 head red leaf lettuce, cut or torn into bite-size pieces
1/2 cup cilantro leaves, Chopped
Kosher salt and freshly ground black pepper, to taste
Tortilla chips, crushed, optional
In a very large mixing bowl, combine corn – cilantro; toss gently and season to taste with salt and pepper. Drizzle with prepared dressing and toss again, adding tortilla chips if desired. Serve at once. Salad is best served at room temperature.
1/3 cup vegetable oil
1/3 cup fresh lime juice
3 Tbs. honey
Zest of 1 lime
1 tsp. ground cumin
1/2 tsp. red pepper flakes
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Combine all ingredients in a dressing cruet or glass jar with a lid and shake well to combine.
Jicama is a root vegetable, also known as a mexican potato or mexican turnip, due to it’s fleshy, crisp texture. It is refreshing and delicious, tasting something like a cross between an apple and a potato. Jicama is low in calories, high in fiber and tastes great in salads, salsas and as part of a veggie tray, perfect for dipping!
Widely used in Hispanic foods, you should be able to locate jicama in most any larger grocery market and it can often be found near the potatoes. Look for jicama that is close to softball size, as the larger jicama can be rather grainy.
To cut a jicama, peel it first, using a utility knife to cut away the fibrous covering. Cut the the jicama in half, placing each half cut-side-down on your cutting board. Now cut each half into rounds; place rounds onto the cutting board and cut each one into strips, then cut each strip into pieces. Voila!
Now You’re Cookin’,
**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, March 2017. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible! For more information on the events shared in this segment, visit www.kfb.org!
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