Black beans and corn are both a colorful and nutritious addition to this vegetable salad recipe.
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1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 cup frozen whole kernel corn, thawed, drained
1 (15-ounce) can black beans, rinsed, drained
1 (4-ounce) can chopped mild green chilies, drained
2 tomatoes, cubed 1/2-inch
2 tablespoons chopped fresh cilantro
4 cups torn iceberg lettuce
1/2 pound (1-inch thick slice) Monterey Jack cheese, cubed 1/2-inch
Stir together all dressing ingredients in bowl.
Add all salad ingredients except lettuce and cheese; stir until well coated. Cover; refrigerate at least 1 hour to blend flavors.
Add lettuce and cheese to bean mixture just before serving; toss lightly.