SOUTH OF THE BORDER CHOPPED SALAD
Chopped salads can take all kinds of forms and are easy to transport; just put each ingredient in a separate sealable bag or plastic container, then toss everything wherever you choose to eat.
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- To make the salad, preheat an oven to 350 degrees F.
- Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.
- Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.
- To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well.
- To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.
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Madam Sar Motu
[email protected]This salad is a culinary disaster. I'm never making it again.
Khan Bhau
[email protected]I'm not sure what went wrong, but my salad turned out terrible. I followed the recipe exactly.
Katie Gibson
[email protected]This salad is absolutely disgusting. I wouldn't feed it to my dog.
Niluka Anthony
[email protected]This salad is a big thumbs down. Don't waste your time or money.
Mahima Gurung
[email protected]I would not recommend this salad. It's a waste of time and ingredients.
esma akter
[email protected]This salad is not worth the effort. It's bland and boring.
Kassh Watkins
[email protected]I found this salad to be a bit bland. I added some extra lime juice and cilantro to give it more flavor.
Imrul Kaseh
[email protected]This salad was a bit too spicy for my taste. Next time, I'll use less chili powder.
Gabriel Ainerugaba
[email protected]I'm not a big fan of corn, but I really enjoyed this salad. The dressing is amazing!
Lyla Y
[email protected]This is one of my favorite salads. It's so versatile and can be made with whatever vegetables I have on hand.
Fasil Alemneh1
[email protected]This salad is so refreshing and flavorful. I can't wait to make it again!
Jesse MacKinnon
[email protected]I love the tangy dressing on this salad. It really brings all the flavors together.
Mildred Nthatisi
[email protected]This is a great recipe to have on hand for busy weeknights. It's quick and easy to make, and it's always a hit.
Shahin Adnan
[email protected]I made this salad for my family and they loved it! Even my picky kids ate it up.
Sameh Alsaid
[email protected]This is the perfect salad for a summer picnic or potluck. It's light, refreshing, and easy to transport.
Surprise Phiri
[email protected]I wasn't sure about the combination of corn and black beans, but it totally works! This salad is now one of my favorites.
emilka Emily Piekos
[email protected]This salad is a great way to use up leftover grilled chicken or steak. I also like to add a handful of chopped cilantro for an extra burst of flavor.
Koko Melad
[email protected]I love the simplicity of this salad. It's easy to make and packed with healthy ingredients. I especially enjoy the crunch of the corn and the creaminess of the avocado.
Osman Abdul-Ganiyu DP
[email protected]This chopped salad is a delightful blend of flavors and textures. The combination of sweet corn, black beans, avocado, and tomatoes, along with the tangy dressing, makes for a refreshing and satisfying meal.