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Spring Chopped Salad

This colorful and flavorful salad is just perfect for warm spring days!

By Einat Admony

As appeared in

This delicious salad is a snap to prepare and serves as an ideal side dish or light lunch.


Lime Vinaigrette
3 Tbsp. olive oilPinch freshly ground black pepper
1 Tbsp. fresh lime juicePinch sugar
¼ tsp. kosher salt 

5 or 6 fistfuls baby spinach, sliced into thin strips⅓ c. store-bought crispy shallots or fried onions
1 c. canned corn kernels, drained1 small avocado, cut into small cubes
1 c. canned black beans, drained and rinsed1 jalapeño chili, cored, seeded and diced
1 small red bell pepper, cored, seeded and
diced (about 1 cup)
3 Tbsp. fresh cilantro or basil, finely chopped


1. Slowly whisk olive oil into lime juice. Then add salt, pepper and sugar.

2. Toss all the salad ingredients together with the lime vinaigrette.

Serves 4 to 6.

Nutritional Information (six servings):  Calories: 210; Fat: 14g; Cholesterol: 0mg; Sodium: 360mg; Total Carbohydrates: 17g; Dietary Fiber: 6g; Sugars: 3g; Protein: 4g.

Balaboosta book coverFrom Balaboosta: Bold Mediterranean Recipes to Feed the People You Love by Einat Admony (Artisan Books). Copyright © 2013. Photography by Quintin Bacon.