Mexican Chopped Salad With Honey-Lime Dressing

Salad:
1/2 head romaine lettuce, chopped (~2 1/2 c.)
1 (15.5 oz.) can black beans, drained and rinsed
3/4 c. chopped seeded tomato
3/4 c. chopped peeled jicama
3/4 c. fresh corn kernels, uncooked (can use frozen or canned)
3/4 c. thinly sliced radishes
1/2 ripe avocado, diced
1 red bell pepper, chopped
1/4 c. crumbled reduced-fat feta cheese

Dressing:
1 garlic clove, minced
2 tbsp. finely chopped fresh cilantro
1 tsp. chopped jalapeno pepper
1/4 c. fresh lime juice
1/4 c. olive oil
2 tbsp. honey

Toss salad ingredients in a bowl. Mix dressing ingredients in a separate bowl; pour on salad and toss. Add salt and pepper to taste.

Makes 4 servings.