Mexican Salad With Honey Lime Dressing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this at the forums, but originally it comes from SELF magazine. The original salad used radishes, but I substitute green onions instead. Healthy fats in this salad, but I've also reduced the amount of oil in the dressing. Sometimes I eat the leftovers in a tortilla as a sort of veggie or salad wrap. Ingredients:
1/2 head romaine lettuce, chopped (about 2 1/2 cups) |
1 (15 ounce) can black beans, rinsed and drained |
3/4 cup tomato, seeded and chopped |
3/4 cup jicama, peeled and chopped |
3/4 cup corn kernel (fresh uncooked preferred, but can substituted frozen or canned) |
3/4 cup green onion, chopped |
1/2 ripe avocado, peeled and diced |
1 red bell pepper, chopped |
1/4 cup feta cheese, crumbled (reduced fat variety, if desired) |
1 garlic clove, minced |
2 tablespoons fresh cilantro, finely chopped |
1 teaspoon jalapeno, minced |
1/4 cup fresh lime juice |
2 tablespoons olive oil (original recipe called for 1/4 cup) |
2 tablespoons honey |
Directions:
1. Mix the dressing ingredients together in a bowl and set aside.
2. Toss all the salad ingredients together in a large bowl.
3. Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.
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