Mexican Chopped Salad with Honey Cilantro Dressing
Ingredients for the dressing:
¼ cup fresh lime juice
2 tablespoons honey
¼ tsp cumin
1 clove garlic, finely minced
½ teaspoon salt
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
freshly ground black pepper
taste and add salt if needed
Ingredients for the salad:
1 chicken breast cooked
1 medium head romaine lettuce , chopped
1 medium bell pepper, diced
½ medium red onion
2 red radishes sliced
4 medium tomatoes, seeded and diced into ¼-inch dice**
4 ears corn (if fresh corn is not in season, substitute 1½ cups of sweet, tiny frozen corn)
1½ cups canned black beans, drained and rinsed
½ cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired
For the dressing, combine lime juice, honey, cumin garlic and salt. Stir to combine. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.
For the salad, boil the ears of corn for 15 minutes, once cook cut corn off the stalk. If use frozen corn just boil for 15 minutes and cool.
Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.