MEXICAN CHOPPED SALAD WITH HONEY LIME DRESSING
6 servings
Honey-Lime Dressing
1/4 cup fresh lime juice about 2 large limes
1/4 cup olive oil
2 Tbsp. honey or agave nectar
2-3 cloves garlic peeled and minced or grated
1 tsp chopped seeded jalapeño pepper more if you like spicy foods
Kosher salt to taste
Mexican Chopped Salad
2-1/2 cups chopped Romaine lettuce
1 can black beans 15.5 oz. can, rinsed and well drained
3/4 cup chopped tomato
3/4 cup chopped peeled jicama
3/4 cup frozen corn kernels
3/4 cup thinly sliced radishes
1 avocado diced
1 red bell pepper chopped
1/4 cup crumbled Cotija or feta cheese
2-3 scallions chopped
For the Honey-Lime Dressing, add all ingredients to a blender and process until smooth. Store in the refrigerator, preferably for 24 hours before using. For the salad, toss all ingredients but the avocado and Cotija cheese in a large bowl. Pour the dressing over the mixture and toss again. Top with the Cotija cheese and avocado. Serve immediately. Enjoy!
Notes: The last time I made this salad, I didn't have the jicama or radishes, but it was still delicious. It's very versatile. Add more or less of ingredients you like or don't like. If you have never had jicama, give it a try. Jicamas are sort of like a cross between an apple and a potato, and add a crunchy element to the salad. Also, try adding 1/2 of your avocado to the blender when mixing your dressing, it gives it a nice creaminess. If you are feeding a crowd, simply double the recipe!
Source: Grits and Pinecones
Posted by: pgeistfeld@yahoo.com
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