You are here: Home » Recipes » Ensalada with Jicama, Corn and Beans Ensalada with Jicama, Corn and Beans Recipe by RelishKitchen Tested Yield 6 servings Prep 15 mins Cook 20 mins A super fresh and refreshing salad from Chicago's Mundial Cocina Mestiza features lots of sweet crunch from jicama and tortilla strips. PrintEmail With its great color, taste and presentation, it makes a terrific dish for a luncheon. Serve with some jalapeño-cheddar corn muffins for the heartier appetites. Grab a couple of fresh limes, too, to squeeze over the salad as you serve it. Ingredients Vinaigrette:1 clove garlic, minced1 small shallot, minced1/2 cup chopped cilantro1/2 teaspoon salt Freshly ground black pepper2 tablespoons apple cider vinegar2 tablespoons honey6 tablespoons extra-virgin olive oilSalad:6 corn tortillas Vegetable oil for frying Freshly ground black pepper1/2 teaspoon salt, divided1/2 medium jicama, peeled1 large firm mango, peeled2 whole roasted red peppers1 tablespoon vegetable oil1/2 cup fresh corn kernels5 ounces bag baby mixed greens with frisée1/3 cup canned black beans, rinsed and drained1/2 pint 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.