MEXICAN CHOPPED SALAD W/ HONEY- LIME DRESSING
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SALAD:
2½ cups chopped romaine lettuce
15.5 ounce can black beans, rinsed and well-drained
¾ cup chopped seeded tomato
¾ cup chopped peeled jicama
¾ cup fresh corn kernels, uncooked (or use frozen or canned)
¾ cup thinly sliced radishes
1 large avocado, diced
1 large red bell pepper, chopped
¼ cup crumbled reduced-fat feta cheese
HONEY- LIME DRESSING:
¼ cup fresh lime juice
2 Tbs olive oil
2 Tbs honey
2 Tbs finely chopped fresh cilantro (or more to taste)
1 clove garlic, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
Servings: 4
Recipe Source: Adapted from Self
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“I’ve always found that it’s tough to find good side dishes to Mexican dinners that aren’t really heavy. This was a great salad to accompany fish tacos!”
-San Diego, CA
2 Comments
This was delicious! We were looking for a quick tasty dinner, and even though we didn’t have the jicama or radishes, we did add some shrimp cooked w/ cayenne & garlic oil, and it made it a full meal instead of just a pre-dinner salad. Delicious as a wrap too!
[Reply]
I just used your dressing on a very simple green salad to go with the carne asada burritos I was making and it was delicious. Thanks for sharing! Now I can use the rest on a steak salad for lunch tomorrow.
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