Serves:
4 people
Cooking Time:
20 minutes
Ingredients
- FOR THE TORTILLA STRIPS:
- 3 corn tortillas, cut into 1/4-inch strips
- 1 tablespoon olive oil
- Salt, to taste
- FOR THE DRESSING:
- 1/4 cup lime juice
- 1/4 cup olive oil
- 3/4 teaspoon cumin powder
- 1/2 teaspoon salt
- FOR THE SALAD:
- 1/2 cup red onion, diced into 1/4-inch pieces
- 1/2 cup lettuce, diced into 1/4-inch pieces
- 1 roasted corn, about 1/2 cup
- 1/2 cup red bell pepper, diced into 1/4-inch pieces
- 1/2 cup green bell pepper, diced in 1/4-inch pieces
- 1/2 cup canned black beans, drained and washed
- 1/2 cup jicama, diced into 1/4-inch pieces
- 1/4 cup LA MORENA Whole Jalapenos, diced into 1/4-inch pieces
- Cilantro leaves, to garnish
- 2 tablespoons grated cojita cheese
Instructions
Recipe courtesy of Zesty South Indian Kitchen!
- For the corn tortilla strips, preheat the oven to 400 degrees F. Stack the corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick. Transfer the tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat. Bake for 6 minutes, turning every 3 minutes, or until light golden brown and crisp. Set aside to cool.
- For the dressing, combine the lime juice, oil, honey, cumin, and salt in a small bowl. Whisk well to incorporate. Set aside.
- For the salad, roast the corn on a gas stove directly or in the oven. Slice off the kernels and set aside.
- Combine the corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and toss to coat all the ingredients. Garnish with cilantro leaves.
- Serve with the tortilla strips and cojita cheese on the top of the bowl.
