AuthorShannonCategorylunch, salad, vegetarian
15 oz spring mix
1 cup sliced sweet mini peppers
½ cup canned black beans
½ cup sliced radish
1 avocado
1 cup cherry tomatoes
¼ cup queso fresco
honey lime dressing
2 tbsp lime juice
2 tbsp olive oil
2 tbsp red wine vinegar
¼ tsp salt
¼ tsp black pepper
⅛ tsp garlic powder
1 tbsp honey
1 tsp fresh chopped cilantro
Prepare ingredients
1
Drain black beans. Thinly slice mini peppers and radish using a mandolin. Cut avocado into cubes. Finely chop cilantro.
make dressing
2
Combine olive oil, red wine vinegar, lime juice, garlic, salt, pepper, honey, and cilantro.
assemble salad
3
In a large bowl combine spring mix, black beans, avocado, sweet mini peppers, and radish. Toss with dressing. Crumble queso fresco over top and serve immediately.
Ingredients
15 oz spring mix
1 cup sliced sweet mini peppers
½ cup canned black beans
½ cup sliced radish
1 avocado
1 cup cherry tomatoes
¼ cup queso fresco
honey lime dressing
2 tbsp lime juice
2 tbsp olive oil
2 tbsp red wine vinegar
¼ tsp salt
¼ tsp black pepper
⅛ tsp garlic powder
1 tbsp honey
1 tsp fresh chopped cilantro
Directions
Prepare ingredients
1
Drain black beans. Thinly slice mini peppers and radish using a mandolin. Cut avocado into cubes. Finely chop cilantro.
make dressing
2
Combine olive oil, red wine vinegar, lime juice, garlic, salt, pepper, honey, and cilantro.
assemble salad
3
In a large bowl combine spring mix, black beans, avocado, sweet mini peppers, and radish. Toss with dressing. Crumble queso fresco over top and serve immediately.