medium head of romaine lettuce,cut into chiffonade
canned black beans,rinsed and drained
red tomatoes,rinsed and drained
cupdiced raw jicama,
canned or frozen corn kernels
small radish,peeled and sliced into thin rounds
medium ripe avocado,peeled and diced
medium red sweet pepper,seeded and diced
Salt and pepper,to taste
crumbled Feta or soft goat’s cheese
For the Honey-Lime Dressing:
3 - 4tbs
small jalapeño,seeded and minced
Add all ingredients for the salad in a large bowl and gently toss until the ingredients are evenly distributed. Cover with plastic wrap and chill for at least 1 hour before serving.
While chilling the salad ingredients, whisk all dressing ingredients in a separate bowl until smooth and well incorporated. Let it stand while waiting for the salad to be ready.
Remove the salad mixture from the chiller and add in the dressing. Season with salt and black pepper, gently toss toevenly coat the salad with the dressing mixture and portion it into individual serving bowls. Serve immediately.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.