It's getting hotter, which means that light evening meals such as salads are sounding better and better. This week, we'll give you recipes for salads that could also serve as main courses with the addition of a little protein. This one was originally published in Self magazine. Ole!
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz.) black beans, rinsed and well drained
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3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
1/4 cup fresh lime juice
1/4 cup olive oil
2 tablespoons honey
2 tablespoons finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 teaspoon chopped jalapeno pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.