This is recipe number three for our Cinco de Mayo celebration and it is a very easy Mexican Chopped Salad. I love looking at Pinterest for recipe and party ideas. I have lots of cookbooks and magazines, but I tend to turn to Pinterest more often then not. I found the inspiration for this recipe for Mexican Chopped Salad at The Cafe Sucre Farine. I used their salad dressing recipe and made up the rest of the salad and it was truly amazing. It is a great light salad, especially when you are eating a heavier meal. I know you are going to love it as much as we did. The flavors are so light and bright and Yum!
Mexican Chopped Salad
1/2 cup lime juice
1/4 cup honey
1 tsp cumin
1/2 tsp oregano
2 cloves garlic minced
1 tsp sea salt
1/2 cup olive oil
black pepper to taste
2 red bell peppers, chopped into small bite size pieces
1/2 red onion, chopped
6 roma tomatoes, seeded and chopped
8 Persian cucumbers, quartered
4 ears of corn, cooked and sliced off of the cob
Mix the salad dressing ingredients together with a whisk.
Cook 2 ears of corn at a time in the microwave for 4 minutes. Cool and then slice off of the cob.
Combine all of the vegetable ingredients in a bowl and then toss with the salad dressing.
Serves 8 to 10.
This Chopped Mexican Salad was surprisingly delicious and so easy to make.
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Have a wonderful Cinco de Mayo.