Wednesday, December 10, 2008

Mexican Chopped Salad


Me: "Isn't this an awesome Salad?" Mark: "It isn't my favorite, but it is good."  So apparently this is not a husband-pleasing meal, but I thought it was awesome.  Maybe it would be better appreciated at a women's brunch.

2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese

Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

2 comments:

The McFarlane Family said...

I think I got the same response when I made this a while back.

Jaime said...

We made this for dinner tonight and we both loved it! I loved the black beans with feta...that may be a pregnant thing though :).

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