CHOPPED MEXICAN SALAD with LIME
A citrus marinade brings the vegetables to life in this salad. Serve it as a side dish or as an entree. From The American Diabetes Association’s “Tex Mex Diabetes Cooking” book. You really need to add protein to this salad. Such as 4-6 oz of Chicken per serving.
Lime juice, 1/2 cup olive oil
¼ cup crushed red pepper flakes
1 tsp garlic (minced)
3 clove honey
1 ½ tbsp romaine lettuce (chopped)
6 cup black beans (rinsed and drained)
15 jicama (peeled and chopped)
1 cup corn (drained)
15 oz red bell pepper (cored, seeded, and diced)
1 ripe avocados (peeled and diced)
2 reduced fat Monterey Jack cheese, 1/2 cup
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.
Saturated fat, 3g
Trans fat, 0g
Cholesterol, less than 5mg
Total sugars, 7g
Prep time: 15 minutes
Serving size: 1 ½ cups