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Mexican Chopped Salad with Cilantro Lime Vinaigrette
Ingredients
  • subheading: SALAD:
  • 2 to 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)
  • subheading: 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
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