Milpa Salad

By Fátima Juárez

October 29, 2025

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

MAIN INGREDIENTS

2 Green Criollo Zucchinis

2 Ears of Corn, kernels removed

1 Cup Cooked Beans (I recommend Mexican Ayocote Beans)

1 Persian Cucumber, sliced

Salt to taste

FOR THE DRESSING

4 Medium Hoja Santa Leaves

3 Cups Olive Oil

Juice of 3–4 Lemons

4 oz Honey

SEND GROCERY LIST

Steps

Cut the zucchini into small or medium cubes. Boil salted water and cook the zucchini for 3 minutes. Transfer to an ice bath, drain, and cool.
Using the same water, cook the corn kernels for 4 minutes. Remove and set aside without shocking in ice.
Cook the beans with salt until tender but still firm. Drain and cool.
Slice the cucumber and set aside.
Blend hoja santa leaves, lemon juice, and honey until smooth. Slowly add olive oil while blending until creamy.
Combine all ingredients and add dressing to taste. Serve chilled or at room temperature.