Mexican Chopped Salad with Cilantro Lime Vinaigrette Recipe
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Category: |
Category: |
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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
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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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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This makes a delicious main dish salad served with grilled chicken (on the side or chopped and added to the salad). Also, another delicious addition is crispy tortilla strips on top (think crouton, only Mexican salad style).
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