Spring Chopped Salad
This colorful and flavorful salad is just perfect for warm spring days!
This delicious salad is a snap to prepare and serves as an ideal side dish or light lunch.
|3 Tbsp. olive oil||Pinch freshly ground black pepper|
|1 Tbsp. fresh lime juice||Pinch sugar|
|¼ tsp. kosher salt|
|5 or 6 fistfuls baby spinach, sliced into thin strips||⅓ c. store-bought crispy shallots or fried onions|
|1 c. canned corn kernels, drained||1 small avocado, cut into small cubes|
|1 c. canned black beans, drained and rinsed||1 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.
From Balaboosta: Bold Mediterranean Recipes to Feed the People You Love by Einat Admony (Artisan Books). Copyright © 2013. Photography by Quintin Bacon.