Adobe Summer Salad
3 cups cooked white rice, chilled
2 cups diced red and/or yellow or orange bell peppers
1 can (about 15 ounces) black beans, rinsed and drained
1 large tomato, chopped
1 cup diced jicama
1 cup diced cooked chicken or turkey breast
3/4 cup sliced green onions
1/4 cup chopped fresh cilantro
1 cup thick and chunky salsa
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1/4 teaspoon salt
8 large romaine lettuce leaves
Combine rice, bell peppers, beans, tomato, jicama, chicken, green onions and cilantro in large bowl; mix well.
Combine salsa, lime juice, oil and salt in small bowl.
Add to salad; toss well. (Salad may be served immediately or covered and chilled up to 8 hours before serving.)
Serve salad over lettuce leaves with lime wedges.