You are here

Layered Caribbean Salad

Healthycooking's picture
  Low salt chicken broth 1⁄4 Cup (4 tbs)
  Fresh lime juice 2 Tablespoon
  Olive oil 1 Tablespoon
  Water 1 Tablespoon
  Ground cumin 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Hot pepper sauce 3 Drop
  Garlic 2 Clove (10 gm), minced
  Peeled mango chunks/Cubed peeled papaya 1 1⁄2 Cup (24 tbs)
  Frozen whole-kernel corn 1⁄2 Cup (8 tbs), thawed
  Diced red onion 1⁄2 Cup (8 tbs)
  Canned black beans 15 Ounce, rinsed and drained (1 Can)
  Thinly sliced romaine lettuce 4 Cup (64 tbs)
  Red bell pepper strips 1 Cup (16 tbs)
  Chopped fresh cilantro 2 Tablespoon

Combine first 9 ingredients in a medium bowl, and stir well with a whisk.
Reserve 2 tablespoons dressing, and set aside.
Add mango, corn, onion, and beans to bowl; toss gently to coat.
Place 2 cups lettuce on each of 2 plates; top each serving with 1/2 cup bell pepper strips and 2 cups mango mixture.
Drizzle 1 tablespoon reserved dressing over each salad; sprinkle each with 1 tablespoon cilantro.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 914 Calories from Fat 160

% Daily Value*

Total Fat 18 g27.1%

Saturated Fat 2.2 g10.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2158.3 mg89.9%

Total Carbohydrates 162 g53.9%

Dietary Fiber 38.5 g154.1%

Sugars 71.9 g

Protein 32 g64%

Vitamin A 347.6% Vitamin C 135.8%

Calcium 67.7% Iron 40.6%

*Based on a 2000 Calorie diet

Layered Caribbean Salad Recipe