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Mexican Black Bean And Scallop Salad With Wisconsin Queso Blanco


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1/2 cup orange juice

2 tablespoons lime juice

1 teaspoon extra-virgin olive oil

zest of 1 lime

12 ounces bay scallops, rinsed and patted dry

4 cups cooked black beans or 2 cans (15 ounces each) black beans, rinsed and drained

1 cup (4 ounces) Wisconsin queso Blanco cheese, crumbled

1 medium jalapeƱo chile, seeded, finely chopped

1 cup frozen corn, thawed

1/2 cup red onion, chopped

1/4 cup fresh cilantro, chopped

2 teaspoons fresh thyme, chopped

or 1 teaspoon dried thyme

1 small head Boston lettuce

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