Yields: 8 servings
Adapted from Self magazine, July 2003
6 cups chopped romaine lettuce
1 1/2 cup fresh corn kernels
1 15-ounce can black beans, rinsed & drained
1 large tomato, chopped
1 1/2 cup peeled & chopped jicama
1 bunch radishes, thinly sliced
1 sweet bell pepper, chopped
1/2 cup freshly squeezed lime juice
1/2 cup olive oil
3 tablespoons agave nectar
1/4 cup cilantro, finely chopped
1 clove garlic, minced
1 jalapeno pepper, seeded & minced
kosher salt & freshly ground black pepper, to taste
1 ripe avocado, diced
1/2 cup crumbled feta cheese
Add the lettuce, corn, beans, tomato, jicama, radishes, and bell pepper to a large salad bowl. Gently toss to combine.
To a separate, small bowl, add the lime juice, olive oil, agave, cilantro, garlic, and jalapeno pepper. Whisk until emulsified, season with salt and pepper, and set aside until ready to use.
When ready to serve, toss the salad with the dressing. Top the salad with the feta cheese and avocado, and serve!