Recipes Collection

Easy Mexican Chopped Salad

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INGREDIENTS:

INGREDIENTS FOR THE DRESSING:

  • ¼ cup fresh lime juice
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 2 tablespoons canola oil
  • 2 tablespoons extra virgin olive oil

INGREDIENTS FOR THE SALAD:

  • 1 medium head romaine lettuce chopped in approximately 1/2 inch pieces
  • 1 medium bell pepper diced in 1/4-inch pieces**, any color (I used orange)
  • ½ medium red onion diced in 1/4-inch pieces**
  • ½ medium jicama peeled and diced in 1/4-inch pieces**
  • 1 medium zucchini diced in 1/4-inch dice**
  • 4 medium tomatoes seeded and diced into 1/4-inch dice**
  • 4 ears corn if fresh corn is not in season, substitute 1 1/2 cups of sweet, tiny frozen corn
  • 1 1/2 cups canned black beans drained and rinsed

INSTRUCTIONS:

  1. For the dressing, combine lime juice, honey, cumin garlic and salt.

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  2. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
  3. Taste and add more salt and pepper, if needed. Set aside.
  4. For the salad, place corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.

  5. Remove from microwave with a hot pad and allow to cool for 5 minutes.
  6. After cooling, cut bottom end of corn off, about 1 1/2 inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.

NOTE (WW):

Servings8

7  Smart Points

 

NUTRITION:

 

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