Mexican Chopped Salad with Honey-Lime Dressing
Mexican Chopped Salad with Honey-Lime Dressing is a vibrant, refreshing dish that bursts with flavor and nutrition. Ideal for gatherings, picnics, or a light dinner, this salad combines crisp vegetables and hearty black beans, all topped with a zesty honey-lime dressing.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: 4 servings 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
- ¼ cup freshly squeezed lime juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 2 tablespoons finely chopped fresh cilantro
- 1 medium garlic clove (minced)
- 1 teaspoon finely chopped fresh jalapeno
Instructions
- Wash all vegetables thoroughly. Chop the romaine lettuce, tomato, jicama, radishes, avocado, and red bell pepper into bite-sized pieces.
- In a large mixing bowl, combine the chopped romaine lettuce, black beans, diced avocado, chopped tomato, jicama, corn kernels, sliced radishes, and red bell pepper. Toss gently to mix.
- In a separate small bowl, whisk together lime juice, olive oil, honey, cilantro, minced garlic, and jalapeno until smooth.
- Pour the dressing over the mixed salad ingredients and toss gently to coat evenly.
- Serve immediately for maximum freshness.
Nutrition
- Serving Size: Approximately 1½ cups (250g)
- Calories: 220
- Sugar: 10g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 5mg