This vibrant side salad lends itself to improvisation. Start with our basics, including tomatoes, zucchini, jicama, black beans, and queso fresco with a salsa vinaigrette. From there, you might add sliced olives, corn, diced avocado, or radishes. It's great with grilled chicken.
1 cup diced tomatoes
1 cup diced zucchini
1 cup diced jicama
1/2 cup thinly sliced green onions
2 tablespoons chopped, pickled jalapeños
1 (15-ounce) can black beans, drained and rinsed
1/2 cup bottled salsa
3 tablespoons fresh lime juice
1 1/2 tablespoons canola oil
1/2 cup chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
2 cups torn romaine lettuce
1/4 cup (1 ounce) shredded queso fresco
How to Make It
Combine first 6 ingredients in a large bowl. Combine salsa, juice, and oil, stirring with a whisk. Pour dressing over tomato mixture. Cover and chill 1 hour.
Add cilantro and pepper to bowl; toss gently. Serve over lettuce. Sprinkle with cheese.