***Note: Queso Fresco is the Mexican version of the Greek Feta Cheese, (I think it's less salty and lighter)! It can be found in the imported cheese section of most markets & grocers.
Yield: 4-6 servings
1 1/2 pints (or 3cups) of Sangria grape tomatoes (some left whole, some halved)
1-2 cups of cooked corn
1- 6oz. can of black pitted olives (drained & halved)
1/2 jicama (julienned or diced)
1/4 red onion (sliced or diced)
salt & pepper
About 1T fresh chopped cilantro
juice of 1/2 lime
1/4 cup crumbled Queso Fresco Cheese (or can substitute with any shredded cheese)
**optional - can garnish with tortilla strips or toasted pine nuts
1) Simply combine all of the veggies, onion, and olives in a bowl. Drizzle some olive oil over, (about 2 T.) Season with some salt & pepper, add the cilantro and lime juice. Mix together carefully.
2) Sprinkle the crumbled Queso Fresco over the top, (and /or tortilla strips or pine nuts), and serve!
(This is excellent the next day, so be sure to put any leftover salad in an airtight container and refrigerate.)