Your Life A to Z Recipe: Thursday, February 6th, 2014
By: Chef Maggie Norris of Whisked Away Cooking Schoo
Mexican Chopped Salad with Honey-Lime Vinaigrette
5 cups chopped romaine lettuce
2 can (15.5 oz) black beans, rinsed and well drained
1 ½ cup chopped seeded tomato
1 ½ cup chopped peeled jicama
1 ½ cup fresh corn kernels, uncooked (or frozen or canned)
1 ½ cup thinly sliced radishes
1 ripe avocado, diced
2 red bell pepper, chopped
½ cup crumbled reduced-fat feta cheese
½ cup fresh lime juice
½ cup olive oil
4 tbsp honey
4 tbsp finely chopped fresh cilantro
2 garlic clove, peeled and minced
2 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.
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