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
- % Daily value*
-
Total Fat
15g
19%-
Saturated Fat
2.8g
14% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
5mg
2% -
Sodium
180mg
8% -
Total Carbohydrate
24g
9%-
Dietary Fiber
8g
29% -
Total Sugars
7g
-
Dietary Fiber
-
Protein
7g
-
Potassium
510mg
11%
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