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Former Student, Now Staff Member!
Operating Rooms at Clinton Public Hospital Temporarily Closed
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New Name and Look for St. Marys Memorial Hospital Foundation
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What's For Dinner Wednesday
What's For Dinner? Chopped Mexican Salad with Lime!

This fresh chopped salad is full of color! A citrus marinade drizzled over the vegetables brings them to life.

 

 

Image: Diabetes Food Hub

  • Prep Time: 15 min
  • Serving Size: 1 1/2 cups
  • Servings: 8

Ingredients

  • 1/2 cup lime juice
  • 1/4 cup olive oil
  • 1 tsp crushed red pepper flakes
  • 3 cloves of garlic (minced)
  • 1 1/2 tbsp honey
  • 6 cups romaine lettuce (chopped)
  • 15 oz black beans (rinsed and drained)
  • 1 cup jicama peeled and chopped - if unavailable you can substitute green apple, or celery, radish or cucumber (for the same crunch you get with jicama).
  • 15 oz corn (drained)
  • 1 red bell pepper (cored, seeded and diced)
  • 2 ripe avocados (peeled and diced)
  • 1/2 cup Monterey Jack cheese

Directions

  1. To make the dressing, in a small bowl whisk together lime juice, olive oil, crushed red pepper flakes, garlic, and honey. Dressing is best served at room temperature.
  2. Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper, and avocados side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour. Drizzle with dressing before serving.

Source: Diabetes Food Hub

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