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
Instructions
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For the dressing, combine lime juice, honey, cumin garlic and salt.
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In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
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Taste and add more salt and pepper, if needed. Set aside.
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For the corn tortilla strips, preheat oven to 400˚F.
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Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.
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Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
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Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
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For the salad, place corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.
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Remove from microwave with a hot pad and allow to cool for 5 minutes.
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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.
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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.
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Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.
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