Dessert

Mexican Chopped Salad with Crispy Tortilla Strips Recipe

Name: Mexican Chopped Salad with Crispy Tortilla Strips Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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 (to taste); 6 6-inch corn tortillas; 1 ½ tablespoons canola oil; ½ teaspoon sea salt; 1 medium head romaine lettuce (chopped in approximately ½ inch pieces); 1 medium bell pepper (diced in ¼-inch pieces, any color; orange used); 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 pieces); 4 medium tomatoes (seeded and diced into ¼-inch pieces); 4 ears corn (if fresh corn not in season, substitute 1½ cups sweet tiny frozen corn); 1½ cups canned black beans (drained and rinsed); ½ cup finely chopped cilantro (plus whole cilantro leaves for garnish, optional)

Byreem everly November 19, 2025November 19, 2025

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Introduction

This vibrant Mexican Chopped Salad is a refreshing mix of crisp vegetables, sweet corn, and crunchy tortilla strips tossed in a tangy lime dressing. Perfect for gatherings, it offers a delightful blend of flavors and textures that will brighten up any meal.

A large turquoise bowl with vertical ridges is filled to the top with a colorful corn salad. The salad has chunky pieces of bright yellow corn on the cob, red diced tomatoes, small cubes of orange bell peppers, finely chopped purple onions, green herbs like cilantro scattered all over, and light green slices of avocado. The ingredients are mixed well, creating a vibrant, fresh, and textured look. Next to it is a smaller white bowl filled with golden-brown crispy tortilla strips. In the background, there is a stack of white plates and a blurry bottle with yellow liquid. Everything is placed on a white marbled surface with a blue-patterned cloth beneath the bowls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, to taste
6 6-inch corn tortillas
1 ½ tablespoons canola oil (for tortilla strips)
½ teaspoon sea salt (for tortilla strips)
1 medium head romaine lettuce (chopped into approximately ½ inch pieces)
1 medium bell pepper (diced into ¼-inch pieces, any color)
½ medium red onion (diced into ¼-inch pieces)
½ medium jicama (peeled and diced into ¼-inch pieces)
1 medium zucchini (diced into ¼-inch pieces)
4 medium tomatoes (seeded and diced into ¼-inch pieces)
4 ears corn or 1½ cups frozen sweet corn (if fresh corn is not in season)
1½ cups canned black beans (drained and rinsed)
½ cup finely chopped cilantro (plus whole cilantro leaves for garnish, if desired)

Instructions

Step 1: Prepare the dressing by combining lime juice, honey, cumin, minced garlic, and salt in a bowl.
Step 2: Slowly add canola and olive oils in a steady stream, stirring continuously with a fork or small whisk until well combined. Taste and adjust salt and pepper as needed. Set aside.
Step 3: Preheat the oven to 400˚F for the tortilla strips.
Step 4: Stack the corn tortillas on a cutting board and cut each in half. Cut these halves into thin strips about ¼-inch wide.
Step 5: Place the tortilla strips on a baking sheet, drizzle with canola oil, sprinkle with sea salt, and toss to coat evenly.
Step 6: Bake for 15 to 20 minutes, stirring every 5 minutes, until the strips are light golden brown and crisp. Remove from oven and let cool.
Step 7: For the corn, microwave two ears at a time on high for 3½ minutes. Let cool for 5 minutes before handling.
Step 8: Trim about 1½ inches off the bottom end of the corn. Pull back the husk and remove the silk. Cut the kernels off the cobs and set aside.
Step 9: In a large bowl, combine the corn kernels, romaine, bell pepper, red onion, jicama, zucchini, tomatoes, black beans, and chopped cilantro.
Step 10: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Step 11: Garnish with whole cilantro leaves if desired. Serve topped with the crispy tortilla strips or offer the strips on the side for guests to add themselves.

Tips & Variations

Use frozen corn in winter to enjoy year-round freshness in your salad.
Add avocado slices or crumbled queso fresco for a richer texture.
For a spicier kick, mix a pinch of cayenne pepper into the dressing.

Storage

Store the salad and tortilla strips separately in airtight containers in the refrigerator for up to 2 days. Add the strips just before serving to maintain their crunch. Leftover salad can be enjoyed cold or at room temperature; avoid reheating.