Healthy Mexican Salad with Honey-Lime Dressing
Are you seeking a Healthy Mexican Salad with Honey-Lime Dressing that's fresh, crunchy, and indescribably delicious?? Search no more - you've arrived. Many would call this a salad that's in line with the clean eating movement, and I agree.
Servings: 4 servings
Chef Alli
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Ingredients
Dressing
- 1/3 cup vegetable oil
- 1/3 cup fresh lime juice
- 3 Tbs. honey
- Zest of 1 lime
- 1 tsp. ground cumin
- salt and pepper, to taste, optional
Salad
- 1 head leaf lettuce torn into bite-size pieces, may substitute romaine lettuce or iceberg lettuce, if desired
- 12 oz. package frozen corn thawed
- 15 oz. can black beans drained and rinsed
- 1 sweet green or red bell pepper seeds and membranes removed, diced
- 8 oz. grape or cherry tomatoes halved lengthwise, or substitute any diced fresh tomatoes
- 1/2 small red onion thinly sliced
- 1/2 small jicama peeled and thinly sliced
- 1/2 cup cilantro leaves chopped
- 1 jalapeño, optional seeds and membranes removed, minced
- crushed tortilla chips, for added crunch, optional
Instructions
Make the Dressing
- Combine all the dressing ingredients in a dressing cruet or glass jar with a lid, shaking well to combine.
Make the Chopped Mexican Salad
- In a large serving bowl, combine the lettuce, corn, black beans, bell pepper, grape tomatoes, red onion, jicama, and cilantro; drizzle with the prepared dressing, tossing gently to coat. Top the salad with crushed tortilla chips, as desired. Serve at once.
Notes
Make this a main dish meal by adding cooked chicken to this salad, such as the meat from a rotisserie chicken.
Any cooked meat can be included to make a main dish meal from this salad – pulled pork, shredded beef, grilled salmon, or sliced steak are good options for variety.
This salad doesn’t have to be served with the tortilla tips on top, but it sure does add a nice texture. The sliced jicama adds great crunch to this salad, as well.
If your local grocer doesn’t have jicama, do not worry. This salad is still yummy without the jicama – it just won’t be quite as crunchy.
If you don’t have black beans on hand, substitute drained and rinsed chili beans or pinto beans. I’ve even used cranberry beans and cannellini beans, too.
Nutrition
Calories: 459kcalCarbohydrates: 65gProtein: 12gFat: 20gSaturated Fat: 15gSodium: 443mgPotassium: 1050mgFiber: 16gSugar: 22gVitamin A: 6619IUVitamin C: 76mgCalcium: 105mgIron: 5mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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