Black Bean Chopped Salad with Cilantro-Lime Vinaigrette

Ingredients

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Lime juice

  Raw

  ¼ cup or 61g

• Red wine vinegar

  4 tbsp or 60g

• Honey

  2 tsp or 14g

• Fresh cilantro

  Coriander leaves, raw

  ¾ cup or 12g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Lettuce

  Romaine or cos, raw

  8 cup shredded or 376g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Yambean (jicama)

  Raw

  1 cup slices or 120g

• Cheddar or colby cheese

  Low-sodium

  1 cup, diced or 132g

Directions

1. In a jar or blender, mix olive oil, lime juice, red wine vinegar, honey, one-third of the cilantro, salt, and pepper until well combined. Adjust seasoning to taste.
2. In a large bowl, combine the lettuce, black beans, cucumber, corn, cherry tomatoes, jicama, and cheese.
3. Drizzle the cilantro-lime dressing over the salad and serve.

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