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MELISSIMAUS
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Mexican Chopped Salad with Lime Cilantro dressing

Friday, September 06, 2013

I had a yummy salad last night that I'm going to make one of these days. It was pretty simple, basically all of these veggies chopped into small (1/2") bite-sized pieces in equal amounts:

Cucumber with the peel on
Cherry tomatoes
Yellow bell peppers
Red bell peppers
Fresh roasted beets
Salt & pepper

All tossed in a nice, light, lime-cilantro dressing. (Would be great with grilled shrimp or chicken.) I went looking for a good recipe for the dressing, and found this recipe, which is another type of chopped salad but that also sounds great:

jeanetteshealthyliving.c
om/2013/05/mexican-chopped
-salad-with-lime-cilantro-
dressing.html


Ingredients

2 teaspoons olive oil
1 cup frozen corn or 1 cob of corn
1 1/2 cups cooked black beans (or one 15-ounce can)
1 avocado, diced
1 red bell pepper, diced
1 small red onion
1 cucumber, chopped
8 cups romaine lettuce, chopped
1/2 cup crumbled feta cheese or Cojita cheese

Lime Cilantro Dressing

1 bunch cilantro leaves, rinsed well
1/2 cup fresh lime juice
1/2 cup olive oil
2-3 tablespoons honey, to your taste
salt and pepper to taste

Optional

baked corn chips, crumbled

Directions

Heat oil in a pan and add corn. Saute until corn gets some brown spots and caramelizes a little bit. Remove.

In a large bowl, combine beans, avocado, red bell pepper, red onion, cucumber and corn.

To make Lime Cilantro Dressing, feed cilantro leaves through food processor tube and process until finely minced. Add lime juice and process a few seconds. Slowly pour olive oil through food processor tube and process until dressing emulsifies. Add honey, season with salt and pepper, and process a few seconds to combine.

To Serve

Place a large handful of romaine lettuce on salad plate. Top with a few large spoonfuls of corn, black bean mixture, and 1 tablespoon of crumbled feta cheese. Drizzle a little Lime Cilantro Dressing on top. If desired, crumble some baked tortilla chips on top.

Just thought I'd share! Now to find/make a great lentil curry soup recipe.
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Member Comments About This Blog Post
  • JUST_BRENDA
    May be tasty but I'm too lazy to make if --- maybe one day for an "occasion"!
    1116 days ago
  • MELISSIMAUS
    I've never actually made either of these before—I had the first (simple) one at a happy hour last night.

    I was thinking about celery or celery seed in the dressing, but tomatillos (and maybe a little chili like jalapeno) would be really good, too. And maybe some lime zest to give it extra zing if you don't like cilantro.
    1116 days ago
  • PICKIE98
    Everything but the cilantro` sounds good to me. I have never liked it,, my daughter's Madrina` is Puerto Rican and they use it in everything they cook. I love celery, but cilantro` is way too strong.. I sub tomatillas for that in recipes, or some celery..

    ix-nay on the grilled corn too.. love the rest!! How big of a salad do you make?
    1116 days ago
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