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couponqueen
Site Admin: secret sales exposed!


Joined: 14 Mar 2006
Posts: 9054
Location: Utah

PostPosted: Thu Oct 08, 2015 10:27 am    Post subject: Mexican Chopped Salad TOP RECIPE (great with our tortillas) Reply with quote



Do you love South-of-the-Border cuisine? If so, be sure to check out our Mexican Chopped Salad. It’s one our most popular recipes ever!
The freshest, healthiest, most summery salad. It's loaded with fabulous Southwestern flavor.

Serves: 6-8 as a side

INGREDIANTS

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 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

For the dressing, combine lime juice, honey, cumin garlic and salt. Stir to combine. 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, crosswise, 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 3½ minutes. 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.

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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couponqueen
Site Admin: secret sales exposed!


Joined: 14 Mar 2006
Posts: 9054
Location: Utah

PostPosted: Thu Oct 08, 2015 11:11 am    Post subject: Reply with quote

** Okay, and one little secret I have to share. I have this Vidalia Chop Wizard that I'd have a hard time managing without. It chops onions, carrots, potatoes, peppers, zucchini, jicama, etc. super fast - and all the pieces are uniform size. When I want to make a pot of soup or a salad with lots of chopped veggies in a hurry, I just pull out this little magic contraption and 1-2-3 I'm done!

http://www.amazon.com/gp/product/B000I6JZWA/?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000I6JZWA&linkCode=ur2&linkId=5C2SGKGRUCZ4IY53&tag=stockpilesrus-20&linkId=4M63ZWJX25BCLDDE
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