Mexican Salad With Honey Lime Dressing Recipes

MEXICAN CHOPPED SALAD WITH HONEY LIME DRESSING

Mexican Chopped Salad with Honey Lime Dressing image

This Mexican Chopped Salad is packed with avocado, black beans, corn, tomatoes, jicama, queso fresco, and the most delicious lime and honey dressing. Easy to make and delicious!

Provided by Kristen McCaffrey

Categories Appetizer Dinner Lunch Salad

Time 15m

Yield 4

Number Of Ingredients 15

Ingredients

6 cups Romaine lettuce
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup mango, chopped
1 cup cherry tomatoes, chopped
1 cup jicama, chopped
1/2 cup corn (fresh, canned, or frozen)
1/2 cup queso fresco
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1/4 cup lime juice
2 tbsp olive oil
2 tbsp honey
1/2 tsp cumin
Salt and pepper

Steps:

Mix together the lime juice, olive oil, honey, cumin, salt, and pepper to make the honey lime dressing.
Prep all the ingredients for the salad.
Toss together all the ingredients with the dressing or arrange in a bowl and drizzle dressing on top.

Nutrition Facts : ServingSize 3 cups, Calories 347 cal, Carbohydrate 43 g, Fat 19 g, Protein 10 g, Fiber 12 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 368 mg, Sugar 19 g

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Mexican Chopped Salad with Honey-Lime Dressing image

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

Salad
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)

Steps:

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.

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Mexican Chopped Salad With Honey-Lime Dressing image

I love finding lighter side dishes to go with Mexican or southwestern dishes. This one was in Self magazine.

Provided by JeriBinNC

Categories Mexican

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 head romaine lettuce, chopped (2 1/2 cups)
1 (15 1/2 ounce) can black beans, rinsed and drained
3/4 cup tomatoes, seeded and chopped
3/4 cup jicama, peeled and chopped
3/4 cup fresh corn kernels (frozen is ok)
3/4 cup radish, thinly sliced
1/2 ripe avocado, diced
1 red bell pepper, chopped
1/4 cup reduced-fat feta cheese, crumbled
1 garlic clove, minced
2 tablespoons fresh cilantro, finely chopped
1 teaspoon jalapeno pepper, chopped
1/4 cup fresh lime juice
1/4 cup olive oil
2 tablespoons honey

Steps:

Put all salad ingredients in a bowl and toss lightly.
Mix dressing ingredients well in separate bowl and pour over salad. Toss well.

Nutrition Facts : Calories 366.1, Fat 18.4, SaturatedFat 2.7, Sodium 26.6, Carbohydrate 44.8, Fiber 13.5, Sugar 14.7, Protein 10.5

MEXICAN SALAD WITH HONEY LIME DRESSING

Mexican Salad With Honey Lime Dressing image

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.

Provided by MathMom.calif

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 head romaine lettuce, chopped (about 2 1/2 cups)
1 (15 ounce) can black beans, rinsed and drained
3/4 cup tomatoes, 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)
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

Steps:

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

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