Mexican Chopped Salad with Honey-Lime Dressing

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Yield: Makes 4 servings

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Tortillas aren’t the only depository for beans, corn and tomatoes. Let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor. And the honey-lime dressing adds just the right touch of tangy sweetness. Buen provecho!

Ingredients

2 1/2 cups chopped romaine lettuce

1 can (15.5 oz) black beans, rinsed and well drained

3/4 cup chopped seeded tomato

3/4 cup chopped peeled jicama

3/4 cup fresh corn kernels, uncooked (or frozen or canned)

3/4 cup thinly sliced radishes

Half a ripe avocado, diced

1 red bell pepper, chopped

1/4 cup crumbled reduced-fat feta cheese

1/4 cup fresh lime juice

1/4 cup olive oil

2 tbsp honey

2 tbsp finely chopped fresh cilantro

1 garlic clove, peeled and minced

1 tsp chopped jalapeño pepper (use canned for less heat)

Instructions

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.

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