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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Chopped Salad with Cilantro Lime Vinaigrette Recipe

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This recipe for Mexican Chopped Salad with Cilantro Lime Vinaigrette is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
SALAD:
2-3 medium romaine hearts, chopped
1 can black beans, rinsed and drained
1/2 to 1 cup frozen corn, thawed (or fresh corn kernels)
1 cup chopped tomatoes or halved cherry tomatoes
1/2 to 1 cup peeled and chopped or sliced jicama
1 cup chopped cucumbers
1/2 cup chopped fresh cilantro
1 cup cubed cheddar or Monterey Jack cheese
Diced avocados (optional)

VINAIGRETTE:
1/3 cup olive oil
1/4 cup freshly squeezed lime juice
4 tablespoons red wine vinegar
2 to 3 tablespoons honey
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions:
Directions:
In a large bowl, toss together all the salad ingredients.
Combine all the dressing ingredients together in a jar or blender and shake/process until well-combined. Add additional salt and pepper to taste, if needed.
Pour the dressing over the salad to taste or serve on the side.

 

 

 

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