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Mexican Tortilla Salad

Mexican Tortilla Salad recipe image
This vibrant Mexican Tortilla Salad is a perfect blend of textures and flavors, featuring crunchy fried tortilla strips, creamy black beans, and crisp jicama. The fresh salsa-like dressing, made with lime juice, cilantro, and spicy serrano chilies, adds a bright, zesty kick that elevates the simple ingredients. It&# 226;ÂÂs a refreshing, hearty dish that works beautifully as a light lunch, a picnic side, or a festive addition to a Mexican-themed dinner. Easy to prepare with pantry staples, this salad brings together crunch, creaminess, and heat in every bite.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 2652.0
Dietary: Vegan, Vegetarian
Description
This vibrant Mexican Tortilla Salad is a perfect blend of textures and flavors, featuring crunchy fried tortilla strips, creamy black beans, and crisp jicama. The fresh salsa-like dressing, made with lime juice, cilantro, and spicy serrano chilies, adds a bright, zesty kick that elevates the simple ingredients. It&# 226;ÂÂs a refreshing, hearty dish that works beautifully as a light lunch, a picnic side, or a festive addition to a Mexican-themed dinner. Easy to prepare with pantry staples, this salad brings together crunch, creaminess, and heat in every bite.
Ingredients
  • 5 cups corn oil, for frying
  • 3 tablespoons corn oil, for dressing
  • 1/2 cups cooked drained black beans
  • 1/2 cups diced jicama
  • 1/2 cups diced red bell pepper
  • 1/2 cups diced yellow bell pepper
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoons finely chopped fresh cilantro
Directions
  1. 1
    Cut 16 corn tortillas into thin strips (julienned).
  2. 2
    Heat 5 cups of corn oil in a deep fryer or a high-sided saucepan to 325ðF (165ðC).
  3. 3
    Once the oil is hot, add half of the tortilla strips.
  4. 4
    Fry, stirring constantly, for about 35 seconds or until crisp and golden. Do not overcook, as they will burn quickly.
  5. 5
    Remove the tortilla strips with a slotted spoon and drain on paper towels.
  6. 6
    Repeat the frying process with the remaining tortilla strips.
  7. 7
    While the strips cool, prepare the dressing in a large bowl by whisking together 3 tablespoons of corn oil, 1 1/2 tablespoons fresh lime juice, 1 tablespoon finely chopped fresh cilantro, and 2 seeded and finely chopped serrano chilies.
  8. 8
    Add 1/2 cup cooked drained black beans, 1/2 cup diced jicama, 1/2 cup diced red bell pepper, and 1/2 cup diced yellow bell pepper to the dressing.
  9. 9
    Season the vegetable mixture to taste with salt.
  10. 10
    Gently toss the fried tortilla strips into the bowl, being careful not to break them, ensuring they are well coated with the dressing and vegetables.
  11. 11
    Serve immediately while the tortilla strips are still crisp.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2652.0kcal
% Daily Value *
Total Fat 300.0g462%
Saturated Fat 39.0g195%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, serve the salad immediately after tossing to maintain the crunch of the tortilla strips. If the strips soften, you can refresh them by placing them in a 300ðF oven for 5-7 minutes before tossing.

Substitute jicama with apple or pear for a different crisp sweetness, or use cucumber for a lighter texture.

Adjust the heat level by using jalapeños instead of serrano chilies, or omit the seeds for milder spice.

Ensure black beans are well-drained and rinsed to prevent the salad from becoming watery.

Keywords: mexican, tortilla, salad, vegan, corn, black beans, jicama, cilantro, lime, serrano, crispy, fried, fresh, beans, peppers, healthy, side dish, lunch, picnic, dressing
Read it online: https://www.chefs-mate.com/recipe/mexican-tortilla-salad/