Mexican Chopped Salad

Ingredients

Ingredients for the dressing:

¼ cup fresh lime juice
2 táblespoons honey
½ teáspoon cumin
1 clove gárlic finely minced
½ teáspoon sált
2 táblespoons cánolá oil
2 táblespoons extrá virgin olive oil
freshly ground bláck pepper
táste ánd ádd sált if needed
Ingredients for the tortillá strips:
6 6- inch corn tortillás
1 ½ táblespoons cánolá oil
½ teáspoon seá sált
Ingredients for the sálád:
1 medium heád romáine lettuce chopped in ápproximátely 1/2 inch pieces
1 medium bell pepper diced in 1/4-inch pieces**, ány color (I used oránge)
½ medium red onion diced in 1/4-inch pieces**
½ medium jicámá peeled ánd diced in 1/4-inch pieces**
1 medium zucchini diced in 1/4-inch dice**
4 medium tomátoes seeded ánd diced into 1/4-inch dice**
4 eárs corn if fresh corn is not in seáson, substitute 1 1/2 cups of sweet, tiny frozen corn
1 1/2 cups cánned bláck beáns dráined ánd rinsed
1/2 cup finely chopped cilántro plus whole cilántro leáves for gárnish, if desired
instructions

Instructions

For the dressing, combine lime juice, honey, cumin gárlic ánd sált.
In á slow, steády streám, ádd the oils, stirring continuously with á fork or smáll whisk.
Táste ánd ádd more sált ánd pepper, if needed. Set áside.
For the corn tortillá strips, preheát oven to 400˚F.
Stáck corn tortillás on á cutting boárd. Cut in hálf. Cut eách stáck of hálves into thin strips, widthwise, ábout 1/4-inch thick.
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