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Chopped Mexican Salad with Lime
15 min prep time
8servings
Recipe by
Kelley Cleary Coffeen, PhD
Source
Tex Mex Diabetes Cooking/Diabetes Forecast
Photo by
Mittera
How to Make Chopped Mexican Salad with Lime
This fresh chopped salad is full of color! A citrus marinade drizzled over the vegetables brings them to life. Serve this salad as a lovely side dish or as an entree.
15 min prep time
8servings
1 1/2 cups
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Step-By-Step Instructions:
- To make the dressing, in a small bowl whisk together lime juice, olive oil, crushed red pepper flakes, garlic, and honey. Dressing is best served at room temperature.
- Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper, and avocados side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour. Drizzle with dressing before serving.
Nutrition facts
8 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 240
-
Total Fat
15g
- Saturated Fat 2.8g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 180mg
-
Total Carbohydrate
24g
- Dietary Fiber 8g
- Total Sugars 7g
- Added Sugars 0g
- Protein 7g
- Potassium 510mg
- Phosphorous 130mg
Ingredients
lime juice
1/2 cup
olive oil
1/4 cup
crushed red pepper flakes
1 tsp
garlic (minced)
3 clove
honey
1 1/2 tbsp
romaine lettuce (chopped)
6 cup
black beans (rinsed and drained)
15 oz
jicama (peeled and chopped)
1 cup
corn (drained and rinsed)
1 (15-oz) can
red bell pepper (cored, seeded, and diced)
1
ripe avocados (peeled and diced)
2
reduced fat monterey jack cheese
1/2 cup
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