Layered Taco Salad

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1 1/4 cups cooked black beans, rinsed

1/2 cup thinly sliced radishes

1 cup fresh corn kernels (from 1 to 1 1/2 ears)

1/2 avocado, diced

1 cup halved cherry or grape tomatoes, orange and red if available

2 cups chopped romaine lettuce

1 cup shredded red cabbage

1/2 cup diced jicama

20 tortilla chip strips, broken


1/2 avocado

1/4 cup fresh lime juice (from 2 limes)

1/2 cup chopped cilantro, stems and leaves

1 teaspoon honey or agave nectar

1/3 cup vegetable oil

1/2 cup chopped cucumber

1 teaspoon cumin

1 teaspoon kosher salt

1/2 jalapeno pepper, seeds removed

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