FOR THE SALAD:

4 oz 80 Acres Farms FOREVER SUMMER 

1/2 cup 80 Acres Farms FIREWORKS TOMATOES, halved

1/2  cup corn kernels

1 can kidney beans, drained and rinsed

1 jalapeño, thinly sliced

1 avocado, peeled and sliced

1/4 cup red onion, pickled

1/4 cup cotija cheese, crumbled

tortilla chips, for garnish

FOR THE DRESSING:

1/3 cup olive oil

3/4 cup cilantro, chopped

3 Tbsp lime juice

1 Tbsp honey

1 garlic clove, minced