Southwest Salad with Honey-Lime Dressing
Recipes
It’s been a long, hot summer pretty much everywhere. And it’s not over yet. (😅) In times like these, we turn to food for a bit of comfort. A nice, fresh salad like this Southwest Salad with Honey-Lime Dressing will fill you up without weighing you down in the summer heat.
We’re taking cues from the traditional flavors of the American southwest: avocado, cotija, jalapeño, and Local Hive Southwest Honey. A drizzle of honey in the dressing really ties the entire salad together. Whisk up that lime and honey just right, and you’ll never go back to store-bought dressings again.
Prep Time: 15 minutes
Serves 4
Shop all our raw & unfiltered honeys here.
INGREDIENTS
DRESSING:Zest of 1 lime
1/4 cup fresh lime juice, roughly 2 limes
4 garlic cloves, minced
1 shallot, finely chopped
2 tbsp [Local Hive Southwest Honey](https://shop.localhivehoney.com/collections/frontpage/products/local-southwest-1?variant=8290301083735) *(link: [https://shop.localhivehoney.com/collections/frontpage/products/local-southwest-1?variant=8290301083735](https://shop.localhivehoney.com/collections/frontpage/products/local-southwest-1?variant=8290301083735))*
1/4 cup olive oil
Salt and pepper, to taste
SALAD:
4 cups romaine lettuce, chopped
1 15oz can black beans, drained and rinsed
1 red bell pepper, diced
1 cup frozen corn, thawed, rinsed and drained
1 avocado, diced
1/2 jalapeño, seeds removed, finely diced
1 cup cherry or grape tomatoes, halved
2 tbsp fresh cilantro, chopped
1/2 cup cotija cheese
DIRECTIONS
DRESSING:Whisk together lime zest, lime juice, garlic cloves, shallot and Local Hive Southwest Honey(https://shop.localhivehoney.com/collections/frontpage/products/local-southwest-1?variant=8290301083735))* in a medium bowl. Add olive oil while whisking until completely mixed. Add salt and pepper to taste. Refrigerate until serving.
SALAD:
Drain frozen corn under lukewarm water; do not defrost. Combine lettuce, black beans, red bell pepper, corn, jalapeño, tomatoes, and cilantro in a large bowl. Top with avocado and cotija just before serving. Toss with dressing and serve immediately.
