Mexican Salad With Honey Lime Dressing

MathMom.calif's Note:

I found this at the MyFoodDiary.com forums, but originally it comes from SELF magazine. The original salad used radishes, but I substitute green onions instead. Healthy fats in this salad, but I've also reduced the amount of oil in the dressing. Sometimes I eat the leftovers in a tortilla as a sort of veggie or salad wrap.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

Salad

• 1/2 head romaine lettuce, chopped (about 2 1/2 cups)
• 1 (15 ounce) can black beans, rinsed and drained
• 3/4 cup tomato, seeded and chopped
• 3/4 cup jicama, peeled and chopped
• 3/4 cup corn kernel (fresh uncooked preferred, but can substituted frozen or canned)
• 3/4 cup green onion, chopped
• 1/2 ripe avocado, peeled and diced
• 1 red bell pepper, chopped
• 1/4 cup feta cheese, crumbled (reduced fat variety, if desired)

Dressing

• 1 garlic clove, minced
• 2 tablespoons fresh cilantro, finely chopped
• 1 teaspoon jalapeno, minced
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil (original recipe called for 1/4 cup)
• 2 tablespoons honey

Directions:

1. Mix the dressing ingredients together in a bowl and set aside.
2. Toss all the salad ingredients together in a large bowl.
3. Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.

Reviews

[Nancy's Pantry]

Absolutely delicious salad - loved the dressing as well. My friend came over for dinner and she ran off with my recipe -- she absolutely loved the salad; especially, the cilantro in the dressing. Will definitely make this wonderful salad again! Served it with Vegetarian Enchilada Casserole.

[Chef #969623]

Fantastic salad. I made this for the first time tonight for company, to accompany burritos. I was a bit nervous, but I wanted to keep with the mexican theme. My friends and their kids all raved about the salad. Flavorful, interesting textures, and not overpowering. This recipe is a definte keeper.

[Omm]

This salad was so good. We're enjoying it for a second night and I feel as though I could eat it every night. I substituted baby spinach for the romaine, red onion for the green onions, used a whole avocado and increased the cilantro. I included jicama because I had it on hand, but for those who find it difficult to obtain I don't think its absence would be significant. Thanks, MathMom, for such a great recipe.