Mexican Chopped Salad

Dressing

¼ cup fresh lime juice

2 tbsp honey

½ tsp cumin

1 clove garlicfinely minced

½ tsp salt

2 tbsp canola oil

2 tbsp extra virgin olive oil

freshly ground black pepper

saltto taste

Tortilla Chips

6 6-inch corn tortillas

1 ½ tbsp canola oil

½ tsp sea salt

Salad

1 medium head romaine lettucechopped in approximately ½ inch pieces

1 medium bell pepperdiced in ¼-inch pieces, any colour

½ medium red oniondiced in ¼-inch pieces

½ medium jicamapeeled and diced in ¼-inch pieces

1 medium zucchinidiced in ¼-inch dice

4 medium tomatoesseeded and diced into ¼-inch dice

4 ears corn

1 ½ cups canned black beansdrained and rinsed

½ cup cilantrofinely chopped, plus whole cilantro leaves for optional garnish

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.

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.

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Mexican Chopped Salad