Recipe of the Month: Mexican Chopped Salad

From the Kitchen of Alice Alexander Ingredients Mexican Chopped 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 (optional but gives great crunch) • 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) Directions 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.

Tags: Mexican Chopped Salad, recipe of the month

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