Colorful Gazpacho Salad

• 5 medium tomatoes, seeded and chopped
• 1 cup chopped peeled cucumber
• 3/4 cup chopped red onion
• 1 small sweet red pepper, chopped
• 1/2 cup fresh or frozen corn
• 1 tablespoon lime juice
• 1 tablespoon red wine vinegar
• 2 teaspoons water
• 2 garlic cloves, minced
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• 8 cups torn romaine
• 1 cup diced peeled jicama
• 1/2 cup minced fresh cilantro

1. In a large bowl, combine the tomatoes, cucumber, onion, red pepper and corn. In a small bowl, whisk the lime juice, vinegar, water, garlic, oil, salt, pepper and pepper flakes. Drizzle over tomato mixture; toss to coat. Refrigerate until chilled.
2. Just before serving, combine the romaine, jicama and cilantro. Place 1 cup on each of eight salad plates; top each with 1/3 cup tomato mixture.

tomatoes, cucumber, red onion, sweet red pepper, corn, lime juice, red wine vinegar, water, garlic, olive oil, salt, pepper, red pepper, torn romaine, jicama, fresh cilantro

Taken from www.tasteofhome.com/recipes/colorful-gazpacho-salad/ (may not work)