Mexican Chopped Salad with Cilantro Dressing

• 2-3 medium romaine hearts, chopped
  
• 1 can black beans, rinsed and drained
  
• ½ to 1 cup frozen corn, thawed (or fresh corn kernels)
  
• 1 cup chopped tomatoes or halved cherry tomatoes
  
• ½ to 1 cup peeled and chopped or sliced jicama
  
• 1 cup chopped cucumbers
  
• ½ cup chopped fresh cilantro
  
• 1 cup cubed cheddar or Monterey Jack cheese
  
• Diced avocados, optional
  

Vinaigrette:

• ⅓ cup olive oil
  
• ¼ cup freshly squeezed lime juice
  
• 4 tablespoons red wine vinegar
  
• 2 to 3 tablespoons honey
  
• ¼ cup chopped fresh cilantro
  
• ¼ teaspoon salt
  
• ¼ teaspoon black pepper
  

• In a large bowl, toss together all the salad ingredients.
  
• Combine all the dressing ingredients together in a jar or blender and shake/process until well-combined. Add additional salt and pepper to taste, if needed.
  
• Pour the dressing over the salad to taste or serve on the side.