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Mexican Chopped Salad with Honey Lime Dressing

Serves: Makes 4 servings

Ingredients:

  • Salad:
  • 2 ½ cups chopped romaine lettuce
  • 1 can (15.5 oz) black beans, rinsed and well drained
  • ¾ cup chopped seeded tomato
  • ¾ cup chopped peeled jicama
  • ¾ cup fresh corn kernels, uncooked (or frozen or canned)
  • ¾ cup thinly sliced radishes
  • Half a ripe avocado, diced
  • 1 red bell pepper, chopped
  • ¼ cup crumbled Cotija cheese

  • Honey-Lime Dressing:
  • ¼ cup fresh lime juice
  • ¼ cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons finely chopped fresh cilantro
  • 1 garlic clove, peeled and minced
  • 1 teaspoon chopped jalapeño pepper (use canned for less heat)


Procedures:

This colorful salad gets a boost from a citrusy dressing with a kiss of 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.

Recipe developed for Sur La Table’s Cooking Classes

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