Appetizer

Mexican Spinach Salad

source: withstyle.me
report

Yield: Serves 2 large salads

Ingredients
4 cups fresh baby spinach
1 cup cherry or grape tomatoes, halved
1 cup avocado, diced
1 cup fresh or canned corn [or sweet corn & lime salad]
1 cup black beans, canned – drained & rinsed
1/3 cup cilantro, chopped
salt + fresh black pepper
Optional: corn tortilla chips
(For protein – add grilled chicken)

Dressing
1/4 cup olive oil
1 tablespoon lime juice
1/4 lime, zested
1/2 teaspoon salt
1 tablespoon honey or agave
1 teaspoon white wine vinegar

Directions

Dressing:
1. In a jar with a lid, (a mason jar works well) add olive oil, lime juice, lime zest, salt, honey, and vinegar. Seal and shake well. Place in the refrigerator for about 2 hours or until ready to serve


Click here to see the full recipe from withstyle.me! >>



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