mexican chopped salad.
1. It’s stinkin’ hot and who wants to sweat like a pig while stirring risotto over the blazing stove OR have to stick your face in the oven to check that your salmon is properly cooking, while your air conditioning is working on overdrive?
2. Salads just make me feel good – they’re like my way of earning the Trader Joes Coffee Bean Blast ice cream I enjoy with great regularity.
So this salad is chock full of great ingredients and is tossed in a Honey Cilantro Lime Vinaigrette. It’s sweet and spicy and cilantro-y and just plain good. If you want to make this a main course, just throw on some grilled chicken and serve with some tortillas or cornbread.
Mexican Chopped Salad with Honey Cilantro Lime Vinaigrette
What You’ll Need:
juice from 1 lime
1/4 cup olive oil
2 tablespoons honey
2 tablespoons cilantro, chopped
1 clove garlic, minced
1 teaspoon jalapeno pepper, diced (optional)
3 cups chopped romaine or green leaf lettuce
1 can (15 oz.) black beans, drained
3/4 cup chopped tomato
3/4 cup corn (I used frozen but grilled would be even better)
1 red bell pepper, diced
1 avocado, diced
1/4 cup feta, crumbled
Prepare the dressing by combining all ingredients in a blender or food processor.
Toss all salad ingredients in a large serving bowl (or layer in a trifle bowl for an impressive presentation). Pour dressing over salad and toss to combine. Add salt and pepper as needed.
You can also toss on some grilled chicken for a main course salad. Just serve with some warm tortillas or cornbread.
TOTAL: $6.32 or $1.58 per serving.
What’s up with this total and cost per serving? Take a look at my shopping guide to show see what I pay for items, per serving, etc. and to figure out how to make this work for you.
252 calories per serving
18 grams of fat (but remember a lot of the fat comes from avocado which is good fat)
3 grams protein
6 grams fiber