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Fiesta Salad with Agave Lime Dressing

Featured in the Honolulu Star-Advertiser on August 2, 2017.



Fiesta Salad with Agave Lime Dressing


  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup olive oil
  • 3 tablespoons agave nectar
  • 1/4 cup chopped Chinese parsley
  • 1 clove garlic, minced
  • 1 jalapeno pepper, seeded & minced
  • Kosher salt and freshly ground black pepper, to taste


  • 6 cups chopped romaine lettuce
  • 1 1/2 cup fresh corn kernels
  • 1 (15-ounce) can black beans, rinsed & drained
  • 1 large ripe tomato, chopped
  • 1 1/2 cup chopped jicama
  • 1 bunch radishes, thinly sliced
  • 1 sweet bell pepper, chopped
  • 1 ripe avocado, diced
  • 1/2 cup crumbled queso fresco (Mexican cheese; may substitute with feta)



  1. In a small bowl, add lime juice, olive oil, agave, Chinese parsley, garlic, and jalapeno pepper.
  2. Whisk until emulsified, season with salt and pepper, and refrigerate until ready to use.


  1. In a large bowl, add lettuce, corn, beans, tomato, jicama, radishes, and bell pepper.
  2. Gently toss to combine.
  3. When ready to serve, toss salad with dressing.
  4. Top with cheese and avocado, and serve with tortilla chips.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
280 calories, 19 g fat, 3.5 g saturated fat, 5 mg cholesterol, 250 mg sodium, 26 g carbohydrate, 7 g fiber, 10 g sugar, 6 g protein


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