Mexican Salad with Honey Lime Dressing

by | May 4, 2012 | Fish & Seafood, Main Dishes, Mexican/Tex-Mex, Salads, Sides, Vegetables | 2 comments

Happy Cinco de Mayo!  The fifth of May is a day of celebration and reminds me of all the fun times I had living in Arizona, enjoying all the benefits of living in a mucho Mexican-influenced town.  This salad is so fresh and flavourful, yet hearty and packed with protein to keep you full for hours.  It’d be great at a summer barbecue or as a side to some fish tacos.

I’ve been packing this salad for lunch all week, served atop crisp romaine lettuce, topped with roasted tomatillo avocado salsa from my fave brand Mad Mexican, and some tortilla chips.  If only I could enjoy a fresh margarita at my desk to wash this down.  Sigh… dare to dream.

mexican salad birdseye

MEXICAN SALAD WITH HONEY LIME DRESSING

I've been packing this salad for lunch all week, served atop crisp romaine lettuce, topped with roasted tomatillo avocado salsa from my fave brand Mad Mexican, and some tortilla chips. If only I could enjoy a fresh margarita at my desk to wash this down. Sigh... dare to dream.
Course: Main Course, Salad, Side Dish
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free, Vegan
Keyword: avocado, corn, dairy-free, egg-free, fast, gluten-free, nut-free, soy-free, tacos, tomato, tortilla, vegetables
Servings: 6
Author: ness

INGREDIENTS

  • 1 15 oz can black beans (preferably low sodium, rinsed)
  • 1 12 oz can whole kernal corn (preferably low sodium, rinsed)
  • 1 English cucumber (peeled and diced)
  • 1 pint cherry tomatoes (halved)
  • 1 large avocado or 2 small (cubed)
  • 1/2 red onion (finely diced)
  • 1/2 lb imitation king crab meat
  • 3 Tbsp fresh cilantro (chopped)
  • 1 Tbsp fresh chives (chopped)
  • 4 Tbsp fresh lime juice
  • 2 Tbsp honey
  • Salt and pepper to taste

INSTRUCTIONS

  • Combine beans, corn, crab meat, and vegetables together. Whisk honey and lime, add to salad, and toss to combine. Add salt and pepper to taste, serve with tortilla chips and guacamole. To make vegetarian, omit king crab. To make vegan, replace honey with agave nectar or 1 to 2 teaspoons of sugar.

Related Posts

Lamb Koftas

Lamb Koftas

So I've been a little obsessed with Lebanese food for a while now, particularly lamb koftas. I always thought they were complicated to make but then I saw Gordon Ramsey making it on his Ultimate Home Cooking show and...

Herbed Beet and Celery Salad

Herbed Beet and Celery Salad

So it's been a while since I posted a recipe and it's basically because I started a newish gig that involves some travel and lots of catered lunches.  All I can say is that I'm loving the job and maybe a little too...

Steak with Chimichurri Sauce

Steak with Chimichurri Sauce

February seems like the perfect time to post a summery grilled steak in a refreshing and herby chimichurri sauce.  It reminds me of summer barbeques and Argentinian restaurants in the midst of -20 degree weather and no...

2 Comments

  1. Ultigurl

    I was just wondering what type of crab meat you used for this? Many imitation crab meat products contain wheat. It would be great to know where to get one that doesn’t have it!

    Reply
    • Vanessa

      Hi there! I confirmed with a rep at Trans-ocean that they have two products, Lobster Classic or Crab Classic Chunk that do not have any gluten containing ingredients, however, they are not certified gluten-free. I hope this helps!

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Pin It on Pinterest