Name: Zesty Lime and Black Bean Mexicali Salad
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: US
Ingredients: 2 cups chopped romaine lettuce; 1 cup grapefruit sections, membranes removed; 2/3 cup chopped ripe mango; 1/2 cup matchstick-cut jicama; 1/2 cup cooked black beans, rinsed and drained; 1/2 cup corn kernels, fresh or frozen (thawed); 1/2 cup shredded pepper jack cheese; 1/3 cup chopped fresh cilantro; 1/3 cup chopped fresh flat-leaf parsley; 1/2 cup freshly squeezed lime juice; 2 teaspoons white sugar; Salt to taste; 1 pinch freshly ground black pepper

Escape to a tropical paradise with this vibrant Lime Mexicali Salad! Bursting with sweet mango, crisp jicama, juicy grapefruit, and a zesty lime dressing, this salad is a symphony of flavors and textures that will awaken your senses.

Follow The Directions

01

Step

In a large bowl, combine the romaine lettuce, grapefruit sections, mango, jicama, black beans, corn, pepper jack cheese, cilantro, and parsley. (5 minutes)

02

Step

In a small bowl, whisk together the lime juice, sugar, salt, and black pepper until the sugar is completely dissolved. (2 minutes)

03

Step

Pour the lime dressing over the salad and toss gently to combine. Serve immediately for the best texture. (3 minutes)

For an extra layer of flavor, try grilling the corn before adding it to the salad.
If you don't have jicama, you can substitute with other crisp vegetables like bell pepper or cucumber.
Make the dressing ahead of time and store it in the refrigerator for up to 3 days. This will allow the flavors to meld together.
For a vegan option, omit the pepper jack cheese or substitute with a plant-based alternative.
Add a diced avocado for extra creaminess.

Adam Bergnaum

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