Mexican chopped salad

By: Chef Maggie Norris of Whisked Away Cooking Schoo

Mexican Chopped Salad with Honey-Lime Vinaigrette
Maggie Norris
Servings: 8

Salad

Ingredients:
5 cups chopped romaine lettuce
2 can (15.5 oz) black beans, rinsed and well drained
1 ½ cup chopped seeded tomato
1 ½ cup chopped peeled jicama
1 ½ cup fresh corn kernels, uncooked (or frozen or canned)
1 ½ cup thinly sliced radishes
1 ripe avocado, diced
2 red bell pepper, chopped
½ cup crumbled reduced-fat feta cheese

Honey-Lime Dressing

Ingredients:
½ cup fresh lime juice
½  cup olive oil
4 tbsp honey
4 tbsp finely chopped fresh cilantro
2 garlic clove, peeled and minced
2 tsp chopped jalapeño pepper (use canned for less heat)

Procedure:

• Toss all salad ingredients in a large bowl.
• In separate bowl, mix dressing ingredients.
• Pour dressing over mixture and toss again.
• Season with salt and pepper to taste.