Mexican Chopped Salad with Honey-Lime Dressing

This recipe has been featured in a post on The Recipe Girl blog: Mexican Chopped Salad.

Yield: 4 servings

Prep Time: 20 min

Mexican Chopped Salad w/ Honey-Lime Dressing

I've always found that it's tough to find good side dishes to Mexican dinners that aren't really heavy. This is a great salad to accompany fish tacos!


2 1/2 cups chopped romaine lettuce
1 (15.5 ounce) can black beans, rinsed & well-drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or use frozen or canned)
3/4 cup thinly sliced radishes
1 large avocado, diced
1 large red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese

1/4 cup fresh lime juice
2 Tablespoons olive oil
2 Tablespoons honey
2 Tablespoons finely chopped fresh cilantro (or more to taste)
1 clove garlic, peeled & minced
1 teaspoon 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.

Source: (Adapted from Self)

2 Responses to “Mexican Chopped Salad with Honey-Lime Dressing”

  1. postedJul 29, 2009 6:58 PM

    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!

  2. postedDec 1, 2009 9:43 PM

    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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