Mexican Salad

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Mexican Salad
(I did tomatoes instead of radishes and also added chicken strips)

This salad can be prepared up to 2 hours ahead and stored in the refrigerator, with the avocado and dressing left off until just before serving. 

Yield: Serves 4-6 

Ingredients:

• 1 large head Romaine lettuce, chopped 
• 1 (15 ounce) can black beans, drained and rinsed 
• 1 red, yellow, or orange bell pepper, seeded and chopped 
• 1 large or 2 small ears corn, kernels sliced off 
• 1/2 cup sliced radishes 
• 1/2 cup sliced Persian cucumber  
• 1 avocado, peeled, seeded, and diced 
• 1/4 cup fresh lime juice 
• 1/4 cup extra virgin olive oil 
• 2 tablespoons honey, agave, or orange juice 
• 1 clove garlic, minced 
• 2 tablespoons fresh minced cilantro 

Instructions: 

1. Place the lettuce in a large salad bowl. Top with beans, pepper, corn kernels, radishes, cucumber, and avocado. 
2. Add lime juice, olive oil, honey, garlic, and cilantro to a small jar. Close the lid and shake to combine. Alternatively, whisk together in a small bowl. 
3. Pour dressing over the salad and toss to combine. Serve.