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  • 1 clove garlic, minced
  • 1 small shallot, minced
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 6 tablespoons extra-virgin olive oil
  • 6 corn tortillas
  • Vegetable oil for frying
  • Freshly ground black pepper
  • 1/2 teaspoon salt, divided
  • 1/2 medium jicama, peeled
  • 1 large firm mango, peeled
  • 2 whole roasted red peppers
  • 1 tablespoon vegetable oil
  • 1/2 cup fresh corn kernels
  • 5 ounces bag baby mixed greens with frisée
  • 1/3 cup canned black beans, rinsed and drained
  • 1/2 pint cherry tomatoes, washed and cut into halves
  • Freshly ground black pepper for garnish


  1. To prepare vinaigrette, place garlic, shallots, cilantro, salt and pepper in a glass jar. Add vinegar and honey, tightly seal the jar, and shake vigorously until well combined. Add oil to jar, reseal, and shake until emulsified.
  2. To prepare salad, cut tortillas into ½-inch wide strips. Pour oil to a depth of 1 inch into a Dutch oven. Heat to 350F. Add tortilla strips, in batches, and fry until golden brown. Remove to a paper towel-lined plate; sprinkle with salt and pepper.
  3. Slice jicama and mango into ½-inch thick sticks. Slice roasted red peppers into strips.
  4. Heat 1 tablespoon oil in a sauté pan. Add corn kernels, and cook until browned.
  5. Place mixed greens on 6 individual salad plates. Place jicama, mango, pepper, corn, beans and tomatoes in a large bowl. Add vinaigrette and toss well. Sprinkle with remaining salt and pepper. Serve over salad greens with tortilla strips.
—Recipe from Mundial Cocina Mestiza in Chicago.

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The recipe was originally published as Ensalada with Jicama, Corn and Beans on

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