Ingredients
For the Cilantro-Lime Dressing
- 1 medium jalapeño, seeded and coarsely chopped (optional)
- 2-3 cloves garlic
- ½ cup mayonnaise
- ½ cup plain yogurt or sour cream
- ¼ cup lime juice
- 2-3 tablespoons honey, plus more to taste
- ½-¾ teaspoon salt, more or less to taste
- ½ packed cup cilantro leaves
- ½ cup neutral-tasting oil (e.g., vegetable or canola oil)
For the Tortilla Strips
- 3 6-inch corn tortillas, sliced into ½-inch strips
- Neutral-tasting oil for frying (vegetable or canola oil)
- Salt to taste
For the Salad
- 1 large head romaine lettuce, chopped into roughly ½-inch pieces (about 8 cups total)
- ¼ medium red onion, diced or halved then thinly sliced
- 1 cup halved grape tomatoes
- ½ large cucumber, chopped (approximately 1 cup)
- 2 ears corn (grilled, broiled, raw, or 1 ½–2 cups frozen/canned corn, drained and rinsed)
- 1 ½ cups canned black beans, drained and rinsed
- 4-5 small radishes, thinly sliced
- 1 medium avocado, peeled, pitted, and thinly sliced
- ½ cup crumbled queso fresco or crumbled feta
- ¼ cup roasted salted pepitas
- Finely chopped cilantro (optional)
Instructions
- Prepare Cilantro-Lime Dressing: Add jalapeño and garlic to a food processor or blender and pulse until finely chopped. Add mayonnaise, yogurt, lime juice, honey, salt, and cilantro leaves. Pulse several times until fully blended. With the processor running, slowly drizzle in the neutral oil until fully incorporated. Taste and adjust salt as necessary. Transfer the dressing to a jar with a lid and chill until ready to serve.
- Make Tortilla Strips: Heat neutral-tasting oil in a large skillet over medium-high heat. Once the oil is hot, add the tortilla strips in batches to avoid overcrowding. Fry for 3-5 minutes, stirring or flipping to ensure even cooking and avoid burning. Remove the fried strips using a slotted spoon and place them on a plate lined with paper towels. Sprinkle with salt to taste and let rest to drain excess oil.
- Assemble the Salad: In a large salad bowl, combine chopped romaine lettuce, diced or sliced red onion, halved grape tomatoes, chopped cucumber, corn kernels, black beans, and sliced radishes. Toss gently to distribute all ingredients evenly.
- Add Dressing and Garnish: If serving immediately, add the cilantro-lime dressing to the salad bowl and toss to coat the ingredients well. For servings with leftovers or individual portions, serve the dressing on the side instead. Garnish the salad with thinly sliced avocado, crumbled queso fresco or feta, roasted pepitas, fried tortilla strips, and additional chopped cilantro if desired.
- Serve: Serve the salad immediately to enjoy a fresh, crunchy, and flavorful experience.
Notes
- Honey: Use 2 tablespoons for a tangier dressing with slight sweetness; 3-4 tablespoons for a sweeter, smoother taste.
- Corn: Use fresh corn cut off the cob, grilled, broiled, or raw. Alternatively, frozen or canned corn (1 ½ – 2 cups) can be substituted after draining and rinsing.
- Dressing: Store leftover dressing in an airtight container in the refrigerator for up to 5 days.
- Make it Vegan: Substitute vegan mayonnaise and dairy-free plain yogurt in the dressing; use maple syrup instead of honey. Omit queso fresco or replace with vegan feta alternatives.
- Lower Carb Option: Omit the tortilla strips to reduce carbohydrates while still maintaining crunch from the pepitas and fresh vegetables.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
