Category: Salad Dressings

Chopped Mexican Salad with Lime

Courtesy of American Diabetes Food Hub


  • lime juice
    1/2 cup
  • olive oil
    1/4 cup
  • crushed red pepper flakes
    1 tsp
  • garlic(minced)
    3 clove
  • honey
    1 1/2 tbsp
  • romaine lettuce(chopped)
    6 cup
  • black beans(rinsed and drained)
    15 oz
  • jicama(peeled and chopped)
    1 cup
  • corn(drained)
    15 oz
  • red bell pepper(cored, seeded, and diced)
  • ripe avocados(peeled and diced)
  • reduced fat monterey jack cheese
    1/2 cup


  1. To make the dressing, in a small bowl whisk together lime juice, olive oil, crushed red pepper flakes, garlic, and honey. Dressing is best served at room temperature.
  2. Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper, and avocados side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour. Drizzle with dressing before serving.

Nutrition Facts

8 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories240
  • 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

Choices/Exchanges: 1 Starch, 1/2 Carbohydrate, 1 Nonstarchy vegetable, 3 Fat


Serves 4

1 15-ounce can butter beans, with its liquid ([you can use your own garden canned butter beans )
1/4 pound venison sausage , sliced into 1/4-inch rounds
1 cup [or more] grape tomatoes, halved
1/2 medium red onion, sliced thin
1 cup flat-leaf parsley leaves [no stems, larger leaves torn in half]
3 tablespoons olive oil
1 tablespoon balsamic  vinegar

1/4 teaspoon smoked paprikia

salt and freshly ground pepper, to taste

Heat butter beans and smoked paprika  in a small sauce pan in their liquid. Whisk oil,  and vinegar together and toss with tomatoes, onion and parsley in medium serving bowl.

Sauté venison sausage in a heavy skillet with just a little oil over medium high flame until browned and  any  fat has been rendered—no more than 2 or 3 minutes is needed. While  venison sausage is cooking, drain butter beans and add to tomato mixture. Using a slotted spoon, transfer venison sausage to serving bowl with beans and tomato mixture. Toss gently, adjust seasoning and serve warm.


  • 8 Cloves garlic, roasted and peeled
  • 3 Tablespoons red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • 1 Tablespoon freshly squeezed lime juice
  • Coarse salt and freshly ground pepper
  • 1/2 Cup extra virgin olive oil

1. Place all ingredients, besides the oil, in a food processor or blender. Slowly add the oil to the food processor while the motor is running. When the oil has emulsified, the dressing is good to go!

Recipe Credit: Bobby Flay

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