Mexi Chopped Salad And Honey Lime Dressing

In Foodie Tips & Tidbits by Christine McKellar

Lucky for us we live in a land where “seasonal” generally refers to holiday decorations as opposed to fresh produce. Salad ingredients are available year round in Nevada or you can find packaged substitutes for certain ingredients at just about any grocery store.  This delightful chopped salad is perfect as a side dish or even a light meal.  It’s loaded with all kinds of crunchy veggie goodies and the dressing is a lovely olio of sweet, tangy and spicy.

Chopped Mexi Salad With Honey Lime Dressing



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 (or frozen or canned)
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.


Recipe contributed by Travis Lewis