Mexican Chopped Salad with Honey-Lime Dressing

Today was the last day of school.  Andrew signed Elizabeth’s yearbook with “It’s good to have a sister in the same grade.”  I hope that sentiment lasts forever.

As I am shopping for the ingredients for this salad, I see a guy at the grocery store with “Fuel City” on his knit shirt.  “Fuel City as in Fuel City Tacos?” I ask (I am doing my best “Louise” – that’s my mom and no one is a stranger; in 5 minutes or less, she can uncover your whole story and then she’ll probably offer to give you a tour of Fort Worth and make you some homemade sourdough bread and jam.)  Back to Fuel City, the guy is the general manager; I tell him about being taken there for my birthday lunch; cooking barbacoa in an attempt to recreate; he laughs and gives me a coupon for a free car wash.

Is it still swimsuit season?  Better eat another salad.  This salad is packed with lots of vegetables and a light, flavorful dressing. 

Salad  

Mexican Chopped Salad
with Honey-Lime Dressing

1.      2 1/2 C chopped romaine lettuce

2.      1 can (15.5 oz) black beans, rinsed and well drained

3.      3/4 C chopped seeded tomato

4.      3/4 C fresh or canned corn kernels

5.      Half a ripe avocado, diced

6.      1 red bell pepper, chopped

7.      Optional add-ins: grilled chicken; 3/4 C chopped peeled jicama or cucumber; 3/4 C thinly sliced radishes or red onion; 1/4 C crumbled reduced-fat feta cheese

Honey-Lime Dressing

1.      1/4 C fresh lime juice

2.      1/4 C olive oil

3.      2 Tbsp honey

4.      2 Tbsp finely chopped fresh cilantro

5.      1 garlic clove, peeled and minced

6.      1 tsp chopped jalapeño pepper

Toss all salad ingredients in a large bowl.  There are a lot of optional ingredients to choose from and customize this salad to your favorite tastes. 

Using a mini food processor, combine all ingredients for the dressing.  (When done, try not to spill it on the counter like I did.)

Pour salad dressing over the salad mixture.  Toss again.  Season with salt and pepper to taste.