Mexican Chopped Salad with Cilantro-Honey-Lime Vinaigrette Recipe
Enjoy a refreshing Mexican Chopped Salad with Cilantro-Honey-Lime Vinaigrette—perfect for summer gatherings or weeknight meals! Gluten-free and vegetarian.
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Colander
- Skillet
- Saucepan
- Spoon
- Serving bowl
- Tongs
- Garlic press
- Grater
- Peeler
- Salad spinner
- Mason jar
Ingredients
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons chopped fresh cilantro
- 1 clove garlic, minced
- 1 teaspoon chopped jalepeno (seeds removed)
- 2 1/2 cups chopped romaine
- 1 15 oz can black beans, drained and rinsed
- 3/4 cup chopped seeded tomatoes or cherry tomatoes, halved
- 3/4 cup chopped jicama
- 3/4 cup fresh or frozen corn kernels
- 3/4 cup thinly sliced radishes
- 1/2 avocado, bite size cubes
- 1 red bell pepper, chopped
- 1/4 cup crumbled low fat feta
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