Mexican Chopped Salad With Honey-Lime Dressing
"I love finding lighter side dishes to go with Mexican or southwestern dishes. This one was in Self magazine."
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Salad
- 1⁄2 head romaine lettuce, chopped (2 1/2 cups)
- 1 (15 1/2 ounce) can black beans, rinsed and drained
- 3⁄4 cup tomatoes, seeded and chopped
- 3⁄4 cup jicama, peeled and chopped
- 3⁄4 cup fresh corn kernels (frozen is ok)
- 3⁄4 cup radish, thinly sliced
- 1⁄2 ripe avocado, diced
- 1 red bell pepper, chopped
- 1⁄4 cup reduced-fat feta cheese, crumbled
-
Dressing
- 1 garlic clove, minced
- 2 tablespoons fresh cilantro, finely chopped
- 1 teaspoon jalapeno pepper, chopped
- 1⁄4 cup fresh lime juice
- 1⁄4 cup olive oil
- 2 tablespoons honey
directions
- Put all salad ingredients in a bowl and toss lightly.
- Mix dressing ingredients well in separate bowl and pour over salad. Toss well.
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Reviews
-
The salad ingredients were amazing; the crunch of the jicama is genius (I julienned it instead of dicing). I thought the dressing lacked a little pop. Wait, I left out the jalapenos so it's not really fair to judge... but either way, I'll be making it again, albeit with a wee bit of tweaking of the dressing. -
I followed the recipe only for the dressing, and made a salad of some of the ingredients - just what I had on hand. The salad with all the ingredients looks delicious and I will remember to try it! The dressing was easy to make and unique. I am not sure I liked the sweet flavor from the honey. Next time I will omit the honey and see how I like it. I do like having a unique variation on vinaigrette that pairs nicely with a Mexican meal. -
WOW! This was incredible! I plan on making this again and again! I had already made a salad similar to this when I started searching food.com for a Mexican type salad dressing without dairy. I decided to give this one a try. It was VERY good! My husband doesn't care for hot and thought it was a little spicy. I didn't notice the spicy. So, if you don't like things spicy go light on the jalapeno or none at all. Next time I make this I might add some brown rice. -
I just came across this issue of Self and made this salad. We will have it again! Simply amazing.
RECIPE SUBMITTED BY
JeriBinNC
United States
I was born and raised for the most part in Georgia. Since 1997 I've lived in the beautiful mountains of western NC, where I spend way too much time at work and not nearly enough time camping! I have a partner of 15 years (Lee) and 3 kids--2 grown and 1 teenager still at home. Lee doesn't cook, but she's my cooking cheerleader, and she and my son will always at least try anything I make, no matter what.
Camping is one of my favorite things to do. Other favorite ways to spend my time are doing beadwork, knitting, and making homemade soap. I should also admit that I spend waaaay too much time on the internet, but the bright side of that is that it brought me to Zaar! I spend a ridiculous amount of time here, but I love every minute of it. It's also has helped cure me of my pathological cookbook buying. I used to call cookbooks with full-page glossy photos my food porn. ;-) Now, thanks to all the talented photographers here, I can get all the food porn I want!
I love to read recipes, which most of my friends think is just weird. I suspect, though, that a lot of you don't think it's weird at all! I love to cook, but only when I want to. I also love to entertain and wish I had time to do more of it. I love trying new recipes. I was a vegetarian (vegan, actually) for several years, and that's when I got hooked on trying so many different cuisines. I still love vegetarian foods, but I do eat some meat, fish, and dairy/eggs now. I still try to keep it healthy and eat as little processed food as possible, but I'm not totally strict about it. Sometimes I want some good old junk food--I just try to make it home-made junk, so at least I know what's in it!
My pet peeve is willful ignorance. Grrrr
