Salad:

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

Vinaigrette:

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