• CRAIG BRYAN

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.

Ingredients

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


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.

Nutrition information

Calories, 240

Fat, 15g

Saturated fat, 3g

Trans fat, 0g

Cholesterol, less than 5mg

Carbohydrates, 24g

Fiber, 8g

Total sugars, 7g

Protein, 7g

Prep time: 15 minutes

Serves: 8

Serving size: 1 ½ cups

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