Mexican Chopped Salad with Honey-Lime Dressing
Mexican Chopped Salad with Honey-Lime Dressing is a colorful and refreshing dish that brings together the best of fresh vegetables and protein-rich black beans. This vibrant salad is not only visually appealing but also packed with nutrients, making it an excellent choice for lunch, dinner, or as a side dish for gatherings. The zesty honey-lime dressing adds a delightful tang that elevates the flavors of the fresh ingredients. Enjoy this nutritious and satisfying salad as a light meal or paired with grilled chicken or turkey for added protein.
- Prep Time: 20 minutes
- Cook Time: N/A
- Total Time: 0 hours
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 2½ cups chopped romaine lettuce
- ¾ cup seeded and chopped tomato
- ¾ cup peeled and chopped jicama
- ¾ cup fresh corn kernels
- ¾ cup thinly sliced radishes
- 1 large avocado, diced
- 1 large red bell pepper, chopped
- One 15.5-ounce can black beans, rinsed and drained
- ¼ cup reduced-fat crumbled feta cheese (optional)
- ¼ cup lime juice
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons cilantro
- 1 garlic clove, minced
- 1 teaspoon jalapeno
Instructions
- Wash all vegetables thoroughly and chop them into bite-sized pieces.
- Rinse the black beans under cold water in a strainer until clean.
- In a small bowl, whisk together lime juice, olive oil, honey, cilantro, minced garlic, and jalapeno until well blended.
- In a large mixing bowl, combine all prepared vegetables and black beans. Drizzle with the honey-lime dressing.
- Toss gently to coat everything evenly with dressing. Serve immediately or refrigerate for up to an hour before serving.
Nutrition
- Serving Size: Approximately 1½ cups (230g)
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 5mg