Mexican Chopped Salad with Lime-Cilantro Vinaigrette & Lime-Cilantro Dressing

Mexican Chopped Salad with Lime-Cilantro Vinaigrette

4 cups chopped romaine lettuce
1 can black beans, rinsed and well drained
¾ cup chopped seeded tomato
¾ cup jicama
1 avocado diced
1cucumber diced
1 red bell pepper, chopped
1 cup grilled corn (optional)
1 handful of tortilla chips (optional crunch up over top of salad)

Lime-Cilantro Dressing

1/3 cup coarsely chopped red onion
¼ cup freshly squeezed lime juice (about 3 limes)
¼ cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons brown rice syrup
2 tablespoons brown rice vinegar
1-tablespoon ground coriander
2 teaspoons sea salt
1-½ teaspoons ground cumin
¼ teaspoon cayenne pepper
¾ cup extra virgin olive oil or grape seed oil
1 cup lightly packed cilantro

Toss all salad ingredients into a large bowl. In a separate bowl mix dressing ingredients. Process the onion, lime and lemon juices, rice syrup, vinegar, coriander, salt, cumin and cayenne pepper in a food processor or blender until smooth. With the machine running gradually add the oil. Add the cilantro and process just until finely chopped. Season the vinaigrette to taste with more salt and cayenne pepper to taste. Toss salad with desired amount of dressing and serve.

This information is for educational purposes only, and is not intended to treat or diagnose any health condition.