Mexican Chopped Salad with Honey-Lime Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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) |
Directions:
1. 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.
2. Nutritional analysis per serving: 366 calories, 20 g fat (3 g saturated fat), 41.5 g carbohydrates, 9.5 g protein, 11 g fiber Nutritional analysis provided by Self
|
|