Mexican Chopped Salad

3 ears fresh corn, grilled and cut from cob
3 grilled chicken breast halves, diced**
1 large head leaf lettuce, torn into bite sized chunks
1 (15 oz.) can pinto beans, drained
1 c. Monterey Jack cheese, shredded
1/2 c. Spanish olives (Green and stuffed with pimento), sliced
3/4 c. tomatoes, chopped
1 Granny Smith apple, cored and diced
3 tbsp. pickled jalapenos, minced
2 tbsp. chopped fresh cilantro leaves

**Chicken is better if marinated for 10 minutes in Zesty Italian Dressing before grilling, being careful not to overcook.

Dressing:
2 tbsp. olive oil
1 tsp. ground cumin
1/4 c. apple cider vinegar

Combine all salad ingredients in large bowl. Heat oil for dressing in a small skillet over medium heat. Add cumin and cook 1 minute. Remove form heat and whisk in vinegar.
Add dressing to salad and toss to coat. Season salad with salt and freshly ground pepper.

3 ears fresh corn, grilled and cut from cob
3 grilled chicken breast halves, diced**
1 large head leaf lettuce, torn into bite sized chunks
1 (15 oz.) can pinto beans, drained
1 c. Monterey Jack cheese, shredded
1/2 c. Spanish olives (Green and stuffed with pimento), sliced
3/4 c. tomatoes, chopped
1 Granny Smith apple, cored and diced
3 tbsp. pickled jalapenos, minced
2 tbsp. chopped fresh cilantro leaves

**Chicken is better if marinated for 10 minutes in Zesty Italian Dressing before grilling, being careful not to overcook.

Dressing:
2 tbsp. olive oil
1 tsp. ground cumin
1/4 c. apple cider vinegar

Combine all salad ingredients in large bowl. Heat oil for dressing in a small skillet over medium heat. Add cumin and cook 1 minute. Remove form heat and whisk in vinegar.
Add dressing to salad and toss to coat. Season salad with salt and freshly ground pepper.