Mexican Chopped Salad with Cilantro-Lime Vinaigrette
Yield: 6servings
Prep Time: 20 minutesmins
Total Time: 20 minutesmins
Ingredients
Salad:
2-3mediumromaine hearts, chopped
1can black beans, rinsed and drained
½ to 1cupfrozen corn, thawed (or fresh corn kernels)
1cupchopped tomatoes or halved cherry tomatoes
½ to 1cuppeeled and chopped or sliced jicama
1cupchopped cucumbers
½cupchopped fresh cilantro
1cupcubed cheddar or Monterey Jack cheese
Diced avocados, optional
Vinaigrette:
⅓cupolive oil
¼cupfreshly squeezed lime juice
4tablespoonsred wine vinegar
2 to 3tablespoonshoney
¼cupchopped fresh cilantro
¼teaspoonsalt
¼teaspoonblack pepper
Instructions
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.
Notes
Serving Options: 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).Versatile Ingredients: the ingredients for the salad (and really the dressing, too) are versatile. Play around with them to suit your tastes!