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Mexican Chopped Salad


Ingredients for the dressing:
¼ cup fresh lime juice
2 tablespoons honey
½ teaspoon cumin
1 clove garlic
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



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