Mexican Chopped Salad is a yummy salad full of southwest flavors to help kick off the summer corn season. We made a batch of this salad thinking there would be enough left to have for lunch the next day but to my surprise there was not a kernel left. Everyone kept going back for seconds and thirds.
This is an easy salad to make ahead and keep in the fridge until it’s time to eat or take to a party.
Fresh summery southwest flavors
- 1/4 cup of fresh squeezed lime juice
- 2 TB honey
- 1/2 teaspoon cumin
- 1 clove of garlic minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 2 tablespoons canola oil
For the salad
- 1 medium head of romaine lettuce, chopped in 1/2 inch pieces
- 1/2 cup of Vidalia onion chopped small
- 4 medium tomatoes chopped small
- 5 ears of fresh cooked corn cut off the cob (fresh not canned)
- 1 16oz can of black beans rinsed and drained
- 2 cups tortilla shells crushed
- For dressing, combine lime juice, honey, cumin, garlic and salt. Stir to combine. Slowly add the oils, stirring continuously with whisk. Set aside.
- Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat well.
- Crush tortilla chips and sprinkle on top