Ensalada with Jicama, Corn and Beans
- Yield: 6 servings
- Prep: 15 mins
- Cook: 20 mins
Grab a couple of fresh limes, too, to squeeze over the salad as you serve it.
Ingredients
- Vinaigrette:
- 1clove garlic, minced
- 1small shallot, minced
- 1/2cup chopped cilantro
- 1/2teaspoon salt
- -- Freshly ground black pepper
- 2tablespoons apple cider vinegar
- 2tablespoons Honey
- 6tablespoons extra-virgin olive oil
- Salad:
- 6-- corn tortillas
- -- Vegetable oil for frying
- -- Freshly ground black pepper
- 1/2teaspoon salt, divided
- 1/2medium jicama, peeled
- 1large firm mango, peeled
- 2whole roasted red peppers
- 1tablespoon vegetable oil
- 1/2cup fresh corn kernels
- 5ounces bag baby mixed greens with frisée
- 1/3cup canned black beans, rinsed and drained
- 1/2pint cherry tomatoes, washed and cut into halves
- -- Freshly ground black pepper for garnish
Instructions
- To prepare vinaigrette, place garlic, shallots, cilantro, salt and pepper in a glass jar. Add vinegar and honey, tightly seal the jar, and shake vigorously until well combined. Add oil to jar, reseal, and shake until emulsified.
- To prepare salad, cut tortillas into ½-inch wide strips. Pour oil to a depth of 1 inch into a Dutch oven. Heat to 350F. Add tortilla strips, in batches, and fry until golden brown. Remove to a paper towel-lined plate; sprinkle with salt and pepper.
- Slice jicama and mango into ½-inch thick sticks. Slice roasted red peppers into strips.
- Heat 1 tablespoon oil in a sauté pan. Add corn kernels, and cook until browned.
- Place mixed greens on 6 individual salad plates. Place jicama, mango, pepper, corn, beans and tomatoes in a large bowl. Add vinaigrette and toss well. Sprinkle with remaining salt and pepper. Serve over salad greens with tortilla strips.
Recipe from Mundial Cocina Mestiza in Chicago.
Nutritional Info *per serving
- Calories 330
- Glycemic Load 7
- Fat 17g
- Saturated Fat 2g
- Polyunsaturated Fat 3.5g
- Monounsaturated Fat 11g
- Cholesterol 0mg
- Sodium 650mg
- Potassium 340mg
- Carbohydrate 41g
- Fiber 8g
- Sugars 17g
- Protein 5g
- Trans Fat 0g
- Vitamin A 40%
- Vitamin C 80%
- Calcium 10%
- Iron 10%