Mexican Salad

With all this warm weather we needed something fresh and cool for lunch or dinner. This salad will do the trick.

INGREDIENTS

•  1 large head Romaine lettuce, chopped
•  3/4 cup halved cherry tomatoes
•  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 cucumber
•  1 avocado, peeled, seeded, and diced
•  1/4 cup fresh lime juice
•  1/4 cup e olive oil
•  2 tablespoons honey, or orange juice
•  1 clove garlic, minced
•  2 tablespoons fresh minced parsley

INSTRUCTIONS

1. Place the lettuce in a large salad bowl. Top with tomatoes, 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