Mexican Chopped Salad with Honey Lime Dressing

The wonderful crunch provided by all the fresh chopped veggies, black beans and corn, made this salad satisfying and full of natural fiber.  This will be a salad that I will be making again. It would be excellent for a pot luck. Just wait to dress the salad right before serving. Cool and refreshing perfect for a hot summer day.
Mexican Chopped Salad with Honey Lime Dressing
  • 4 cups chopped romaine lettuce (the original recipe calls for 2 1/2 cups)
  • 1 can (15.5 oz) black beans, rinsed and well drained
  • 3/4 cup chopped seeded tomato or little salad tomatoes cut in half
  • 3/4 cup chopped peeled jicama
  • 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
  • 1/2 cup thinly sliced radishes and, 1/2 cup sliced green onions
  • Half a ripe avocado, diced
  • 1 red bell pepper, chopped (I used a yellow pepper)
  • 1/4 cup crumbled reduced-fat feta cheese (I forgot about the cheese until after we ate)

Honey-Lime Dressing

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil (I used 1 tablespoon)
  • 2 tablespoons honey( I used Agave Nectar)
  • 2 tablespoons finely chopped fresh cilantro (or more to taste)
  • 1 garlic clove, peeled and minced
  • 1 teaspoon chopped jalapeño pepper (use canned for less heat) I didn’t have any so skipped it.
  • 1/2 teaspoon ground cumin (my addition)

Chop all of the salad ingredients and place them in a large bowl. Mix up the dressing with a wire whisk, pour over vegetables and toss well. Optional; top with diced cooked chicken.

Yield: 4 servings

Nutritional Information

Per Serving (excluding unknown items): 378 Calories; 21g Fat (47.5% calories from fat); 11g Protein; 41g Carbohydrate; 11g Dietary Fiber; 8mg Cholesterol; 462mg Sodium.

Old WWP 9 /  New WWPP 10

Recipe Adapted from Self Magazine


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