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Ingredients
| DRESSING: | ||
| 1⁄4 | cup | fresh lime juice |
| 2 | tablespoons | honey |
| 1⁄2 | teaspoon | cumin |
| 1 | clove | garlic |
| 1⁄2 | teaspoon | salt |
| 2 | tablespoons | canola oil |
| 2 | tablespoons | extra virgin olive oil |
| freshly ground black pepper | ||
| taste and add salt if needed | ||
| TORTILLA STRIPS: | ||
| 6 | 6-inch corn tortillas | |
| 1 1⁄2 | tablespoons | canola oil |
| 1⁄2 | teaspoon | sea salt |
| SALAD: | ||
| 1 | medium head | romaine lettuce chopped in approximately ½ inch pieces |
| 1 | medium | bell pepper diced in ¼-inch pieces, I used small orange-hued peppers (the mini ones). Feel free to use whichever |
| 1⁄2 | medium | red onion diced in ¼-inch pieces |
| 1⁄2 | medium | jicama peeled and diced in ¼-inch pieces |
| 1 | medium | zucchini diced in ¼-inch dice |
| 4 | medium | tomatoes seeded and diced into ¼-inch dice |
| 4 | ears corn | |
| 1 1⁄2 | cups | canned black beans drained and rinsed |
| 1⁄2 | cup | finely chopped cilantro plus whole cilantro leaves for garnish, if desired |
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