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Mexican Chopped Salad with Cilantro-Lime Vinaigrette

Mel's Kitchen Cafe
  • minutes
  • Serves 6

INGREDIENTS

2

Romaine hearts, medium

1

Avocados

1 can

Black beans

3/4 cup

Coriander, fresh

1/2 cup

Corn, frozen

1 cup

Cucumbers

1/2 cup

Jicama

1 cup

Tomatoes or halved cherry tomatoes

2 tbsp

Honey

1/4 cup

Lime juice, freshly squeezed

1/4 tsp

Black pepper

1/4 tsp

Salt

1/3 cup

Olive oil

4 tbsp

Red wine vinegar

1 cup

Cheddar or monterey jack cheese