Mexican Chopped Salad with Honey-Lime Dressing

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Adapted from Self Magazine

Serves 4.

Salad

  • 2 1/2 cups romaine lettuce
  • 1 can (15 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 (can use frozen or canned)
  • Half a ripe avocado, diced
  • 1 red bell pepper, chopped
  • Handful of crispy tortilla strips (optional)

Dressing

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons finely chopped cilantro
  • 1 garlic clove, peeled and minced
  • 1 teaspoon chopped jalapeno pepper

Toss all salad ingredients except tortilla strips in a large bowl.  In a separate bowl, mix dressing ingredients.  Pour dressing over mixture and toss again.   Season with salt and pepper if desired. Top with tortilla strips.

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