Jalapeno Lime Vinaigrette

Mix up your next Mexican-themed menu with a side salad dressed with this simple yet delicious Jalapeno Lime Vinaigrette. Or, go ahead and whip up this vinaigrette any other night of the week for a unique taste to your usual salad.

I recently mixed the dressing together as the perfect complement to a side salad packed with tomatoes, black beans, corn and radish slices. The olive oil and vinegar were nicely infused with the flavors of the jalapeno and lime without being spicy. It was so simple and so good! And it was a well-received addition to our chicken enchilada dinner in place of our usual refried bean side dish.

Jalapeno Lime Vinaigrette

  • 1/2 c. olive oil
  • 1/4 c. apple cider vinegar
  • 1 lime, juiced
  • 1 jalapeno, seeded and finely diced
  • 1 T. chopped fresh cilantro
  • 1/2 t. salt
  • 1/4 t. black pepper
  • 1/4 t. cumin

1. Combine all ingredients in a bowl and whisk until well combined. Cover and refrigerate until using. (It’s best to make this a little ahead of time so that the flavors have a chance to meld and develop.)

Hint: I’ve made this dressing with Member’s Mark sliced jalapenos from Sam’s Club when the fresh jalapeno I had in the refrigerator went bad before I got around to making the viniagrette. The texture is a bit different but the taste is the same. I used 10 slices and diced them into fine pieces. It’s definitely a great option in a pinch!

3 thoughts on “Jalapeno Lime Vinaigrette

  1. Thanks! I made this last night for my salad and then I used it to marinate my chicken tonight (served over fried tortilla strips with beans and spanish rice on the side. Very good. Oh yeah, I did add a touch of honey to the marinade before cooking!

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