Chopped Mexican Salad with Lime

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


This recipe featured in:

Diabetes Forecast Magazine



 

  • 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.

Reviews