Get ready to tango with your taste buds! This salad is a fiesta of flavors and textures. Sweet mango meets creamy avocado, crunchy jicama, and a fiery jalapeño lime dressing that will leave you wanting more.
Instructions:
Prepare the dressing: In a blender or food processor, combine the olive oil, lime juice, jalapeño (seeded for less heat, if desired), cilantro, honey, cumin, salt, and pepper. Blend until smooth.
Assemble the salad: In a large bowl, gently combine the romaine lettuce, mango, black beans, corn, jicama, and avocado.
Dress and serve: Drizzle the desired amount of dressing over the salad and toss gently to coat. Serve immediately and enjoy the flavor explosion!
Tips:
For a milder flavor, remove the seeds and membranes from the jalapeño before blending.
Toasted pepitas (pumpkin seeds) or chopped cilantro make excellent garnishes for this salad.
While this salad is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 24 hours (the avocado may brown slightly).
Ingredients:
For the dressing:
¼ cup extra virgin olive oil
¼ cup fresh lime juice
1 jalapeño pepper, roughly chopped (seeds removed for less heat)
¼ cup chopped fresh cilantro
1 tablespoon honey
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
For the salad:
4 cups chopped romaine lettuce
1 ripe mango, diced
1 (15-ounce) can black beans, rinsed and drained
1 cup cooked corn kernels (fresh or frozen)
1 cup diced jicama
1 ripe avocado, diced
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