Mexican Chopped Salad with Cilantro-Lime Vinaigrette

This salad recipe, Mexican Chopped Salad with Cilantro-Lime Vinaigrette, leans on romaine hearts, black beans and to 1 cup frozen corn. It makes 6 servings and takes about 20 minutes.

• Yield 6 servings
• Ready in 20 minutes

Ingredients

Salad

• 2-3 medium romaine hearts , chopped
• 1 can black beans , rinsed and drained
• ½ to 1 cup frozen corn , thawed (or fresh corn kernels)
• 1 cup chopped tomatoes or halved cherry tomatoes
• ½ to 1 cup peeled and chopped or sliced jicama
• 1 cup chopped cucumbers
• ½ cup chopped fresh cilantro
• 1 cup cubed cheddar or Monterey Jack cheese
• Diced avocados , optional

Vinaigrette

• ⅓ cup olive oil
• ¼ cup freshly squeezed lime juice
• 4 tablespoons red wine vinegar
• 2 to 3 tablespoons honey
• ¼ cup chopped fresh cilantro
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. In a large bowl, toss together all the salad ingredients.
2. Combine all the dressing ingredients together in a jar or blender and shake/process until well-combined. Add additional salt and pepper to taste, if needed.
3. Pour the dressing over the salad to taste or serve on the side.

Dress it just before it goes to the table so the leaves stay crisp.