| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup olive oil
- 6 tablespoons lime juice
- 1 tablespoon fresh cilantro
- 1 tablespoon vegan or regular mayonnaise
- 1 teaspoon ground cumin
- 1/2 teaspoon honey
- 1 canned chipotle pepper in adobo
- Kosher salt
- One 19-ounce bag frozen fish sticks, such as Gorton’s
- One 15-ounce can black beans, rinsed and drained
- 1 cup diced jicama
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- 1 head romaine lettuce, chopped
- One 5-ounce container mixed spring greens
- 1 English cucumber, sliced
- Shredded Mexican blend cheese, for topping
- Sour cream, for topping
- Sliced avocado, for topping
- Tortilla strips or crumbled tortilla chips, for topping
Instructions
- For the dressing: In a blender, add the olive oil, lime juice, cilantro, mayo, cumin, honey, chipotle pepper and 1 teaspoon salt and blend until smooth.
- For the salad: Cook the fish sticks according to the package directions.
- Meanwhile, in a large bowl, combine the black beans, jicama, corn, cherry tomatoes and red onion with half the dressing. Add the romaine, mixed greens and cucumber to the bowl and toss to coat.
- Divide the salad among 4 bowls. Top with the fish sticks, cheese, sour cream, avocado and tortilla chips. Serve with the remaining dressing on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 898 |
| Total Fat | 61 g |
| Saturated Fat | 8 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 15 g |
| Sugar | 9 g |
| Protein | 29 g |
| Cholesterol | 36 mg |
| Sodium | 1680 mg |
| Serving Size | 1 of 4 servings |
| Calories | 898 |
| Total Fat | 61 g |
| Saturated Fat | 8 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 15 g |
| Sugar | 9 g |
| Protein | 29 g |
| Cholesterol | 36 mg |
| Sodium | 1680 mg |
Reviews
How is this a Food Network recipe. This is like a recipe in the Kroger flyer.