Summer Crunch Salad | America's Test Kitchen

Ingredients

• 1 large jicama, peeled and cut into matchsticks
• 1 cup frozen corn, thawed
• 1 red bell pepper, seeded and chopped
• 1 pint cherry tomatoes, halved
• 3/4 cup pecans, toasted and chopped
• 1/4 cup chopped fresh cilantro leaves
• 2 cups baby spinach
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground cumin
• 1/4 cup olive oil
• Salt and pepper