Mexican Chopped Salad with Honey Lime Dressing
Mexican Chopped Salad with Honey Lime Dressing
Yield/Serves:
Makes 4 servings
- 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)
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.
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.