Chopped Mexican Salad with Lime

Chopped Mexican Salad with Lime
Source: Tex Mex Diabetes Cooking. Recipe Credit: . Photo Credit: Mittera.
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Summary

This fresh chopped salad is full of color! A citrus marinade drizzled over the vegetables brings them to life. Serve this salad as a lovely side dish or as an entree.


Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!

  • Prep time
    15 min
  • Servings
    8 Servings
  • Serving size
    1 1/2 cups
Dinner Gluten-Free Lunch Main Dish No Cook Quick & Easy Salads Sides Vegetarian High in Fiber Veggie Rich Mexican/Southwestern
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 240

  • Total Fat 15g
    • Saturated Fat 3g
    • Trans Fat 0g
  • Cholesterol less than 5mg
  • Sodium 180mg
  • Total Carbohydrate 24g
    • Dietary Fiber 8g
    • Total Sugars 7g
  • Protein 7g
  • Potassium 510mg
  • Phosphorus 130mg

Choices/Exchanges: 1 Starch, 1/2 Carbohydrate, 1 Nonstarchy vegetable, 3 Fat

Dinner Gluten-Free Lunch Main Dish No Cook Quick & Easy Salads Sides Vegetarian High in Fiber Veggie Rich Mexican/Southwestern
Ingredients

Ingredients

  • lime juice
    1/2 cup
  • olive oil
    1/4 cup
  • crushed red pepper flakes
    1 tsp
  • garlic (minced)
    3 clove
  • honey
    1 1/2 tbsp
  • romaine lettuce (chopped)
    6 cup
  • black beans (rinsed and drained)
    15 oz
  • jicama (peeled and chopped)
    1 cup
  • corn (drained)
    15 oz
  • red bell pepper (cored, seeded, and diced)
    1
  • ripe avocados (peeled and diced)
    2
  • reduced fat monterey jack cheese
    1/2 cup
Directions

Directions

  1. To make the dressing, in a small bowl whisk together lime juice, olive oil, crushed red pepper flakes, garlic, and honey. Dressing is best served at room temperature.

  2. Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper, and avocados side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour. Drizzle with dressing before serving.

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