Mexican Chopped Salad with Cilantro-Line Vinaigrette

This yummy salad is a great option for those who need something easy for lunch or dinner or could be a great and healthy side dish. It is easy to prepare and can be prepped the night before, just put the dressing in a different container than the rest of the ingredients.

Yield: 6 servings

Prep time: 20 min

Total time: 20 min

Ingredients

  • 2-3 medium romaine hearts, chopped
  • 1 can black beans, rinsed and drained
  • ½ to 1 cup frozen corn, thawed,
  • 1 cup chopped tomatoes, or halved cherry tomatoes
  • ½ to 1 cup peeled and chopped or sliced jicama
  • 1 cup chopped cucumbers
  • ½ cup shopped fresh cilantro
  • 1 cup Monterey jack cheese
  • Option: diced avocados

Vinaigrette Ingredients

  • 1/3 cup olive oil
  • ¼ cup freshly squeezed lime juice
  • 4 tablespoons red wine vinegar
  • 2 to 3 tablespoons honey
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. In a large bowl, toss together the salad ingredients
  2. Combine all the dressing ingredients together in a jar or blender and shake or blend until combined. Add additional salt and pepper, if needed for taste
  3. Pour the dressing on the salad or serve on the side

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