Mexican Chopped Salad with Honey-Lime Dressing

By Bostoncook

Ingredients

• 2 1/2 cups romaine lettuce, chopped
• 1 can black beans (15.5 oz) rinsed and well drained
• 3/4 cup chopped tomato
• 3/4 cup jicama, peeled and chopped
• 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
• 3/4 cup sliced radishes
• 1/2 avocado, diced
• 1 red bell pepper, chopped
• 1/4 cup feta cheese, lowfat
• Honey-Lime Dressing
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 2 tbsp honey
• 2 tbsp cilantro, minced
• 1 garlic clove, peeled and minced
• 1 tsp minced jalapeno

Details

Servings 4

Preparation

Step 1

1. Toss all salad ingredients in a large bowl.

2. In separate bowl, mix dressing ingredients.

3. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Excellent! Another hit of the month. Very refreshing. Cut back substantially on the oil (used maybe 1.5 tbsp or so), left out the jicama and radishes (although would have been nice additions), feta (which I think we wouldn't have liked), and roasted the corn before adding. Put lettuce in a big serving bowl then piled other ingredients on top. Poured dressing over and tossed at the table before serving. Perfect.