2tablespoonscilantro and mintor just cilantro chopped
2limes juiced + zest from 1about 2-3 tablespoons
½teaspoonsea salt and fresh ground pepper.
Prep the onions - Add thin-sliced onions to a bowl of ice and water with a palmful of salt. Allow them to soak 15-30 minutes. Rinse and drain.
Prep the Lima beans - Cook the Lima beans until barely tender. Most frozen Limas are par-cooked. Read the package instructions. Mine cook 5-7 minutes.
Prep the remaining salad ingredients - If not serving immediately, wait on the avocado.
Mix up the lime dressing - Combine the lime zest and juice, olive oil, salt and pepper in a small jar. Shake well just before pouring on the salad.
Assemble the sarsa salad - Toss the Limas, onion, red chile or pepper, queso fresco, radishes, cilantro and/or mint, and salt/pepper with the dressing in a large bowl. Taste for seasoning and adjust if necessary. Serve with sliced avocado as desired. Enjoy!
Macronutrients are an approximation only from MyFitnessPal.com