Mexican Salad with Roasted Tomato Vinaigrette

Roasted Tomato Vinaigrette

• 1/2 cup fire roasted tomatoes
• 1/2 cup olive oil
• 1/3 cup white vinegar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1 tsp Mexican oregano
• 1/2 tsp sugar

Salad

• 1 head red leaf lettuce leaves
• 1 avocado seeded and cubed
• 1 lime juice
• 2 cups cherry tomatoes
• 14 oz black beans
• 8 oz corn kernels
• 1 Jicama peeled and cubed (2 cups)

Garnish

• 1 red onion rings
• 1/4 cup pepitas (roasted pumpkin seeds)
• 1/4 cup cotija cheese crumbled