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.
Prep Time: 20 minutesminutes
Cook Time: 0 minutesminutes
Total Time: 20 minutesminutes
Servings: 4servings
Calories: 459kcal
Ingredients
Dressing
1/3cupvegetable oil
1/3cupfresh lime juice
3Tbs.honey
Zest of 1 lime
1tsp.ground cumin
salt and pepper, to taste, optional
Salad
1head leaf lettucetorn into bite-size pieces, may substitute romaine lettuce or iceberg lettuce, if desired
12oz.package frozen cornthawed
15oz.can black beansdrained and rinsed
1sweet green or red bell pepperseeds and membranes removed, diced
8oz.grape or cherry tomatoeshalved lengthwise, or substitute any diced fresh tomatoes
1/2 small red onionthinly sliced
1/2 small jicamapeeled and thinly sliced
1/2cupcilantro leaveschopped
1jalapeño, 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.