Chopped Vegetable Salad

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3 tablespoons canola oil

1 tablespoon black bean salsa

2 teaspoons minced serrano or jalapeño chile

1 garlic clove, minced

1 tablespoon sherry vinegar

1 tablespoon rice vinegar

1 tablespoon soy sauce

2 teaspoons fresh lemon juice

1/4 teaspoon Asian sesame oil

Salt and freshly ground pepper

4 ounces sugar snap peas

4 ounces green beans

1 cup small broccoli florets

5 baby beets—trimmed, scrubbed and halved lengthwise

4 cups (packed) mixed baby greens, such as frisée and romaine

2 plum tomatoes, cut into eighths

4 ounces feta cheese, preferably French, cut into 1/2-inch cubes

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