This delicious salad is a snap to prepare and serves as an ideal side dish or light lunch.
Ingredients
| Lime Vinaigrette | |
| 3 Tbsp. olive oil | Pinch freshly ground black pepper |
| 1 Tbsp. fresh lime juice | Pinch sugar |
| ¼ tsp. kosher salt | |
| Salad | |
| 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 |
Preparation
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.
From Balaboosta: Bold Mediterranean Recipes to Feed the People You Love by Einat Admony (Artisan Books). Copyright © 2013. Photography by Quintin Bacon.
