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Nutrition Facts
Serving Size 1 (361g) Recipe makes 4 servings
Calories 332
Calories from Fat 121		(36%)
Amount Per Serving		%DV
	Total Fat 13.6g	20%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 121mg		5%
Potassium 919mg		26%
Total Carbohydrate 46.6g		15%
	Dietary Fiber 13.6g	54%
	Sugars 13.4g
Protein 11.8g		23%
detailed view... how is this calculated?

Mexican Salad With Honey Lime Dressing

Recipe #232311 | 20 min | 20 min prep

⁽⁸⁾ RATE IT NOW Print Recipe

By: MathMom.calif
Jun 5, 2007

I found this at the MyFoodDiary.com forums, but originally it comes from SELF magazine. The original salad used radishes, but I substitute green onions instead. Healthy fats in this salad, but I've also reduced the amount of oil in the dressing. Sometimes I eat the leftovers in a tortilla as a sort of veggie or salad wrap.

SERVES 4 (change servings and units)

Ingredients

Salad

1/2 head romaine lettuce, chopped (about 2 1/2 cups)
1 (15 ounce) can black beans, rinsed and drained
3/4 cup tomato, seeded and chopped
3/4 cup jicama, peeled and chopped
3/4 cup corn kernel (fresh uncooked preferred, but can substituted frozen or canned)
3/4 cup green onion, chopped
1/2 ripe avocado, peeled and diced
1 red bell pepper, chopped
1/4 cup feta cheese, crumbled (reduced fat variety, if desired)

Dressing

1 garlic clove, minced
2 tablespoons fresh cilantro, finely chopped
1 teaspoon jalapeno, minced
1/4 cup fresh lime juice
2 tablespoons olive oil (original recipe called for 1/4 cup)
2 tablespoons honey

Directions

1
Mix the dressing ingredients together in a bowl and set aside.
2
Toss all the salad ingredients together in a large bowl.
3
Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.

Questions about this recipe?

Featured Reviews for This Recipe

From: imatrad

On Oct 6, 2009

I found this recipe doing a search for Mexican salad dressing. (I already had the salad made) so I'm rating the dressing. And....It's great!!!! I added just a pinch of kosher salt to the dressing, and pulsed it quickly in the mini food processor. Didn't have a jalapeno on hand, so I added a pinch of dried crushed red peppers. It was very refreshing with just the right balance of tang and sweet! I put it on a salad of mixed spring greens, green onions, tomato, cucumber, diced avacado and cotija cheese. It was just perfect. Thanks so much from one Calif.Mom to another!

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From: Meggers718

On Oct 7, 2008

Took this to a Mexican themed dinner party and everybody loved it (especially the dressing). The only change was that I left out the jicama. Thanks!

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From: Mrs.Jack

On Jul 17, 2008

I am rating this recipe for the Honey Lime Dressing which was wonderful-I made exactly as written plus s/p and a sprinkle of cumin. Very cool and refreshing and a great accompaniment to my spicy, mexi meal. I used what I had on hand for the salad~baby spinach, apple slices, tomatoes, cucumber, avocado, and feta cheese. I did let the veggies marinate a few hours, too. Thank you for a great recipe!!!

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From: Mad scientist

On Jan 20, 2008

This is my new favorite dressing! So delicious and low fat. When I made this a second time, I let the veggies marinate in the dressing for an hour or so and then added them to the lettuce. They absorbed the flavors and were fabulous!

3 people found this review helpful

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