This refreshing Mexican salad is not a taco salad (no meat or cheese), but it combines those same distinctive flavors of tomatoes, jalapeño, cilantro, limes, avocado, cucumber, and tortilla chips. It goes down easy when the temperatures are soaring and the summer vegetables are pouring in by the basketful.

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Ensalada Zapatista (Zapatista Salad)
Ingredients for Salsa
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Servings
people
Ingredients
For the Salsa
For the Salad
Servings
people
Ingredients
For the Salsa
For the Salad
Ingredients for Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the lime juice, onion, garlic, jalapeño, and spices in a bowl to marinate. Set them aside while you prepare the tomatoes.
  2. Put the tomatoes and fresh cilantro in a food processor and pulse a few times.
  3. Add the salsa mixture and pulse a few times.
  4. Compose the salad in bowls: Layer the cucumber, avocado, black beans, and salsa. Repeat. Top with the crushed chips and garnish with lime juice and several whole lime wedges.
Recipe Notes

Cook’s Tips and Tricks: If there is fresh corn off the cob at hand, add it without so much as blanching. The salad ingredients can rest for up to an hour in the fridge before assembling at the last minute. Freezing the salad bowls and forks for an hour lets you carry the composed dishes outdoors and not have them “wilt” in the summer heat so quickly.

— From Barn Bits: Picked at the Peak, by Deborah DeBord, Ph.D.

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