Mexican Chopped Salad With Honey-Lime Dressing

I love finding lighter side dishes to go with Mexican or southwestern dishes. This one was in Self magazine.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Salad

• 1⁄2 head romaine lettuce, chopped (2 1/2 cups)
• 1 (15 1/2ounce) can black beans, rinsed and drained
• 3⁄4 cup tomatoes, seeded and chopped
• 3⁄4 cup jicama, peeled and chopped
• 3⁄4 cup fresh corn kernels (frozen is ok)
• 3⁄4 cup radish, thinly sliced
• 1⁄2  ripe avocado, diced
• 1  red bell pepper, chopped
• 1⁄4 cup  reduced-fat feta cheese, crumbled

• Dressing

• 1  garlic clove, minced
• 2  tablespoons fresh cilantro, finely chopped
• 1  teaspoon  jalapeno pepper, chopped
• 1⁄4 cup fresh lime juice
• 1⁄4 cup olive oil
• 2  tablespoons honey

Directions

1. Put all salad ingredients in a bowl and toss lightly.
2. Mix dressing ingredients well in separate bowl and pour over salad. Toss well.