This light colorful salad is a fabulous addition to your Cinco de Mayo party or any spring meal. Easy to make and a breeze to tailor to your liking, you'll be happy to have this one in your repertoire
Course Salad
Cuisine Mexican
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 4people
Ingredients
The Lime Vinaigrette
1/4cup fresh lime juiceabout 2 large limes
1/4cupavocado oilor extra virgin olive oil
1tablespoonred wine vinegar
2teaspoonshoney
1/4teaspoonground cumin
1pinchkosher salt
1pinchground black pepper
The Mexican Salad
2cupschopped red leaf lettuceor romaine
1/2cupblack beansdrained and rinsed
1/2cupcorn kernelsfresh or canned
1/2cupsliced radishes
1/2cupdiced fresh mango
1/2cupdiced tomato
1smallavocadodiced
1/4cupqueso frescoor other white cheese
1/4cupcilantrooptional
Instructions
Make the Lime Vinaigrette
Mix the lime juice, avocado (or olive) oil, red wine vinegar, honey, cumin, salt and pepper in a small jar and shake like crazy to combine
Mix up the Salad
Prep the veggies - being sure to do the avocado last so it won't brown
Put the chopped lettuce in a large bowl and place the beans, corn, radishes, tomato, mango and avocado on top of the salad. Add the quest fresco and drizzle with the lime vinaigrette and cilantro leaves, if using
Serve with your favorite pork, chicken, fish or Mexican dishes