Mexican Chopped Salad with Cilantro-Lime Vinaigrette

• Gluten free

• Meat

  • 2 Romaine hearts, medium

• Produce

  • 1 Avocados
  • 1 can Black beans
  • 3/4 cup Coriander, fresh
  • 1/2 cup Corn, frozen
  • 1 cup Cucumbers
  • 1/2 cup Jicama
  • 1 cup Tomatoes or halved cherry tomatoes

• Condiments

  • 2 tbsp Honey
  • 1/4 cup Lime juice, freshly squeezed

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 4 tbsp Red wine vinegar

• Dairy

  • 1 cup Cheddar or monterey jack cheese

Found on melskitchencafe.com

Description

Ingredients

• 2-3 medium romaine hearts, chopped
• 1 can black beans, rinsed and drained
• 1/2 to 1 cup frozen corn, thawed (or fresh corn kernels)
• 1 cup chopped tomatoes or halved cherry tomatoes
• 1/2 to 1 cup peeled and chopped or sliced jicama
• 1 cup chopped cucumbers
• 1/2 cup chopped fresh cilantro
• 1 cup cubed cheddar or Monterey Jack cheese
• Diced avocados (optional)
• 1/3 cup olive oil
• 1/4 cup freshly squeezed lime juice
• 4 tablespoons red wine vinegar
• 2 to 3 tablespoons honey
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

• In a large bowl, toss together all the salad ingredients.
• 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.
• Pour the dressing over the salad to taste or serve on the side.