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Mexican Spinach Salad

kept bySara

4 cups fresh baby spinach
1 cup cherry or grape tomatoes, halved
1 cup avocado, diced
1 cup fresh or canned corn [or sweet corn & lime salad]
1 cup black beans, canned – drained & rinsed
1/3 cup cilantro, chopped
salt + fresh black pepper
Optional: corn tortilla chips

1/4 cup olive oil
1 tablespoon lime juice
1/4 lime, zested
1/2 teaspoon salt
1 tablespoon honey or agave
1 teaspoon white wine vinegar



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