INGREDIENTS
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• 2 avocados from Mexico, peeled, pitted and diced
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• 1 (15-oz.) can black beans, drained and rinsed
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• 1 cup diced jicama
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• 1 cup cherry tomatoes, cut in half
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• 1/4 cup chopped cilantro
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• 1 jalapeño, seeded and chopped
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• 1/4 cup olive oil
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• 1/4 cup orange juice
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• 2 tablespoons lime juice
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• 1/2 teaspoon salt
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• 1/2 cup crumbled queso fresco or feta cheese