Chopped Mexican Salad

Dressing

½ cup freshly squeezed lime juice

1/3 cup olive oil

1 tablespoon minced cilantro

1 teaspoon hot pepper flakes

2 cloves garlic, minced

2 tablespoons honey

6 cups chopped romaine lettuce

1 can (14-19 ounces) black or pinto beans, rinsed and drained

1 cup chopped peeled jicama

1 can (14-15 ounces) corn kernels, drained (see note)

1 yellow or red bell pepper, seeded, cored and diced

2 ripe avocados, peeled and diced

½ cup crumbled cotija cheese (see note)

For the dressing: In a small bowl, whisk together lime juice, olive oil, cilantro, hot pepper flakes, garlic and honey.

Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper and avocado side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour before serving.

Drizzle with dressing before serving.

Serves four to six.

Cook’s notes: This is a wonderful vegetarian meal but can be topped with chicken or steak as well. Instead of canned corn, you can use 1½ cups thawed frozen corn kernels or cooked fresh corn in this recipe. Grilled or fire-roasted corn will add additional flavor. Feta or goat cheese could be substituted for the cotija. Dressing is best served at room temperature.

“200 Easy Mexican Recipes” by Kelley Cleary Coffeen (Robert Rose, 2013)