Mexican Chopped Salad

chopped-mexican-salad

MEXICAN CHOPPED SALAD

Salad

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
1/2 c. red onion, chopped
1/4 cup crumbled reduced-fat feta cheese

Honey-Lime Dressing

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)

 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.

Enjoy,
Gen's-Signature

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2 Responses to Mexican Chopped Salad

  1. Pingback: Menu Plan Monday – October 24, 2016 | Simply Cornish

  2. Pingback: Menu Plan Monday – October 31, 2016 | Simply Cornish

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