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Chopped Mexican Salad with Lime

Chopped Mexican Salad with Lime
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Tex Mex Diabetes Cooking/Diabetes Forecast. 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.

  • 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 CKD Dialysis CKD Non-Dialysis High in Fiber Kidney-Friendly 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 2.8g
    • Trans Fat 0g
  • Cholesterol 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 CKD Dialysis CKD Non-Dialysis High in Fiber Kidney-Friendly 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 and rinsed)
    1 (15-oz) can
  • red bell pepper (cored, seeded, and diced)
    1
  • ripe avocados (peeled and diced)
    2
  • reduced fat monterey jack cheese
    1/2 cup

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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

Reviews

Write a Review
  • Recommended

    This is the best salad I've had so far, I added some boiled chicken breast to add more protein but I think it would taste just as good with any meat substitutes/alternatives because the dressing and the ingredients are so flavorful. I used tomatoes instead of jicama because it taste like it was missing them.

  • Recommended

    Really good, we added taco seasoned ground turkey sausage, it was a hit with the whole family.

  • Recommended

    Plan to make this salad and take with me to a church meeting this coming Saturday. I am a member of the AME Church Community and many of our members are obese, including myself. In our Church community we talk about living healthier live styles, but when we feed ourselves it is far from healthy. Earlier in a publication I was reading it stated that obesity is a disease and the side effects of that disease is developing Diabetes, H.P. , Stroke, Colon Cancer, Thyroid Problems, Alzheimers, Adrenal Insufficiency and the list goes on and on . Unfortunately. Never thought of it that way. Not to mention depression. As the statement on the prior page stated I want to "Live Young At Heart Longer."