This is one of my favorite salads all year long. You can easily leave out or add other ingredients depending on what you have on hand. Add grilled shrimp, chicken or steak for added protein. Prepare the dressing and use half as a marinade, it’s a great compliment!
Depending on how you eat, the beans can be either the protein or carbohydrate.
This salad is great for weeknights although I often use it for entertaining. The presentation is bright and colorful with an awesome mix of flavors!
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled feta cheese
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
Add Grilled Chicken, Shrimp or Steak – Prepare extra dressing and use as a marinade!
- Toss all salad ingredients in a large bowl.
- In separate bowl, mix dressing ingredients.
- Pour dressing over mixture and toss again. I typically serve dressings on the SIDE! (left overs keep better too!)
- Season with salt and pepper to taste