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Marinated Vegetable Salad With Queso Fresco

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nut free vegetarian mothers' day

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Ingredients

1 cup diced tomatoes

1 cup diced zucchini

1 cup diced jicama

1/2 cup thinly sliced green onions

2 tablespoons chopped, pickled jalapeƱos

1 (15-ounce) can black beans, drained and rinsed

1/2 cup bottled salsa

3 tablespoons fresh lime juice

1 1/2 tablespoons canola oil

1/2 cup chopped fresh cilantro

1/4 teaspoon freshly ground black pepper

2 cups torn romaine lettuce

1/4 cup (1 ounce) shredded queso fresco

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