Chopped Mexican Salad with Lime


  • ½ cup lime juice                                             
  • ¼ cup olive oil                                               
  • 1 tsp. crushed red pepper flakes
  • 3 garlic cloves (minced)
  • 1 ½ tbsp. honey
  • 6 cups romaine lettuce (chopped)                 
  • 15 oz. light red kidney beans (drained)             
  • 1 cup radish (peeled and chopped)   
  • 15 oz. corn (drained)
  • 1 green bell pepper (chopped)
  • 2 ripe avocados (peeled and diced)   
  • ½ cup reduced-fat Monterey jack cheese                   


  • Whisk together your wet ingredients and crushed red pepper flakes, and garlic to make the dressing.
  • Spread lettuce evenly across a serving platter. Arrange light red kidney beans, radish, corn, bell pepper, and avocados side by side on top of lettuce and garnish with cheese. 
  • Cover and refrigerate for 1 hour. Drizzle with dressing before serving.

Nutrition Facts

8 Servings

Amount per serving: (1 ½ cups) Calories 240, Total Fat 15g, Saturated Fat 3g, Trans Fat 0g, Cholesterol less than 5mg, Sodium 180mg, Total Carbohydrate 24g, Dietary Fiber 8g, Total Sugars 7g, Protein 7g, Potassium 510mg, Phosphorus 130mg.

Published by Allistar Banks-Author

Allistar Banks is a multi-genre author of several books ranging from children to young adult fiction. A Professional Pet Sitter by day, novelist by night, she received her Bachelor of Science degree in Mass Communications from Lander University. A McCormick, SC native, she is a lover of southern cuisine, the mountains, local art, and history.

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