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New in Cooking

Staub White and more

Mexican Chopped Salad with Honey Lime Dressing

Serves: Makes 4 servings


  • 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
  • 1 ¼ cup fresh lime juice
  • ¼ 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)


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.

Tested and perfected in the Sur la Table kitchen

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