​Chopped salads are fun to make and offer an impressive presentation. This hearty salad calls for jicama, a brown turnip-shaped tuber with a crisp white flesh.

Yield: Serves 8.



  • ​1/4 cup fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp honey
  • 1 tsp chopped seeded jalapeno pepper
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 clove garlic, crushed
  • 1/4 cup oil
  • 4 cups coarsely chopped romaine lettuce
  • 1 cup chopped red bell pepper
  • 3/4 cup chopped seeded tomato
  • 3/4 cup chopped peeled jicama
  • 3/4 cup thinly sliced radishes
  • 3/4 cup frozen kernel corn, thawed
  • 1/4 cup shredded feta cheese
  • 1 ripe avocado, halved, pitted, peeled and diced
  • 1 can (19 oz/540 mL) black beans, rinsed and drained


  1. ​To prepare dressing, whisk together first 7 ingredients (lime juice through garlic) until combined. Gradually whisk in oil until blended. Combine remaining ingredients (lettuce through beans) in a bowl. Add dressing and toss to combine. Serve immediately.
Nutritional analysis per serving:

192 calories, 10.9 g fat, 5.6 g protein, 20.1 g carbohydrate, 6.6 g fibre, 176 mg sodium

Tip: Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.