Serves 4

Ingredients:

• 8 cups mixed greens
• 1 cup diced tomato
• 1 cup diced red onion
• 1 cup diced peeled jicama or carrot
• 1 cup diced green bell pepper
• 1 cup fresh corn kernels
• 1 cup diced, peeled avocado
• 1 (16-ounce) can black beans, rinsed and drained
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup baked tortilla chips, coarsely crushed

Lime-Cilantro Vinaigrette

• 3/4 cup tomato juice
• 1/2 cup cilantro sprigs
• 1/4 cup fresh lime juice
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 small jalapeño pepper, halved and seeded

Preparation: Place 2 cups of mixed greens on each of 4 plates. Arrange 1/4 cup tomato, onion, jicama, bell pepper, corn, avocado and 1/4 of beans in individual rows over the greens. Sprinkle 1/4 cup Monterey Jack cheese and 1/4 cup crushed chips over each salad. Drizzle 1/4 cup Lime-Cilantro Vinaigrette over each salad.

Vinaigrette
Place ingredients in a food processor and blend until smooth.