My Favorite Spring/Summer Salad Recipe

One of my all-time favorite soup recipes is Chicken Tortilla Soup and with the late arrival of sunny and warmer temps I felt the need for something warming but not too heavy.  While searching for a new version of the soup (my original intention) I came across this salad that sounded wonderful.  Who can resist jicama!  This delightful, crisp and slightly sweet veggie is one of the ingredients in this fresh salad that can be a side or a stand-alone main dish.  This would be even more substantial as a main course with some cooked chicken added. Yum!    Let me know what you think.

MEXICAN CHOPPED SALAD WITH CILANTRO-LIME VINAIGRETTE
(courtesy of melskitchencafe.com)
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Salad ingredients:
2-3 medium romaine lettuce hearts, chopped
1 can black beans, drained and rinsed
1 can sweet corn kernels, drained
1 cup chopped tomatoes
1 cup chopped cucumbers
1 cup chopped jicama
1/2 cup fresh cilantro, chopped
1 cup cubed cheddar or Monterey jack cheese
1-2 diced avocados
Dressing:
1/3 cup olive oil
1/4 cup lime juice
4 T red wine vinegar
3 T honey
1/4 cup fresh cilantro, chopped
1/4 tsp each salt and pepper

Shake dressing ingredients in a jar or blender until well-combined.  Pour over tossed salad ingredients. Enjoy!