Chopped Mexican Salad

This salad is one of my favorites in the summer. You can add other colorful vegetables to it, but, the combination of flavors and crunch is addictive! This recipe can easily be doubled or tripled for guests.

Photo by Ella Olsson on Unsplash

Ingredients:

Salad:

2 1/2 cups chopped romaine lettuce

1 can black beans, rinsed and drained (can use cooked dry beans as well)

1 pint grape tomatoes, halved

3/4 cup jicama, peeled and chopped

3/4 cup roasted corn kernals (frozen works well here, just thaw and throw them in)

3/4 cup radishes, chopped

half of a ripe avocado, chopped

1/4 cup feta, crumbled (dairy free - leave it out, you won’t miss it or substitute Miyoko’s Vegan Mozz)

Dressing:

1/4 cup fresh squeezed lime juice

1/4 cup good quality olive oil

2 Tablespoons raw honey

3 Tablespoons chopped fresh cilantro

1 garlic clove, minced

1 jalapeno pepper, finely minced

Salt and pepper to taste

Directions:

1. Toss all salad ingredients in a large bowl.

2. In a separate bowl, whisk all dressing ingredients until emulsified. Pour dressing over salad and toss again. Season with salt and pepper to taste.