Ingredients
Units
Scale
For the Salad
- 1 head romaine lettuce, roughly chopped
- 15 ounces canned black beans, drained
- 1 cup frozen corn kernels, thawed
- 1 cup cotija cheese, crumbled
For the Dressing
- 3/4 cup light mayonnaise
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 7 stems cilantro
- 1 teaspoon dijon mustard
- 1 teaspoon anchovy paste
- 1 tablespoon white wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- Salt, pepper to taste
- 1 teaspoon Mexican spice blend*
For the Tortilla Strips
- 4 corn tortillas, thinly sliced
- 2 tablespoons Mexican spice blend
- Coarse salt
Instructions
- Make the dressing: Add all ingredients to a food processor. Pulse until thoroughly combined. Refrigerate until ready to use.
- Make the tortilla strips: In a large skillet, heat 1/4 inch of vegetable or canola oil. Once hot, add tortilla strips in a single layer and fry until golden and crispy. Remove to a paper towel and sprinkle immediately with a pinch of salt and a pinch of mexican spice blend. Repeat until all strips are fried.
- Set aside to cool.
- Assemble salad: Toss together lettuce, beans, corn, cheese, and dressing together in a large bowl. Top with tortilla strips and serve with fresh lime wedges and cilantro.
Notes
For the Homemade Mexican Spice Blend, mix together in a small bowl:
2 teaspoons ancho chili powder
1 teaspoon paprika
½ teaspoon Mexican oregano
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
½ teaspoon salt
- Cook Time: 10 mins