Mexican chopped salad

by on February 8, 2014
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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
Maggie Norris
Servings: 8


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

Honey-Lime Dressing

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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