Mexican Chopped Salad with Honey Lime Dressing

This Mexican Chopped Salad with Honey Lime Dressing is the perfect, light side dish to a heavy Mexican food meal.

mexican chopped salad

I find it tough to locate Mexican-style side dishes that aren’t starchy (rice), heavy (beans), or fattening (quesadillas.) Since many Mexican main dishes tend to be starchy, heavy and fattening themselves, it’s refreshing to have something light to serve alongside.

This salad is smack-full of good stuff… black beans, tomato, jicama, corn, radishes, avocado, red bells and reduced-fat feta cheese. You could certainly sub Cotija (Mexican) cheese for the feta if you’d like… but it will be a little more fattening. The whole thing is tossed in a really light, delicious honey-lime dressing.

Mexican Chopped Salad with 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!
Yield: 4 servings

Prep Time:20 minutes

Ingredients:

SALAD:

  • 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

HONEY- LIME DRESSING:

  • 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)
Directions:
  1. Toss all salad ingredients in a large bowl.
  2. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
Nutrition:
  • 7 Weight Watchers Freestyle SmartPoints per serving (recipe divided into 4 servings)
SOURCE: RecipeGirl.com (Adapted from Self)
You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments

  • Ellen wrote:

    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. 😉

  • alex wrote:

    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!