Ensalada with Jicama, Corn and Beans

Ensalada-with-Jicama-Corn-and-Beans_2
http://pgoarelish2.files.wordpress.com/2011/01/ensalada-with-jicama-corn-and-beans_2.jpg?w=150
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 20 mins

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:
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

  1. 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.
  2. 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.
  3. Slice jicama and mango into ½-inch thick sticks. Slice roasted red peppers into strips.
  4. Heat 1 tablespoon oil in a sauté pan. Add corn kernels, and cook until browned.
  5. 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

  • Glycemic Load 7
  • Calories 330
  • 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%
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