Mexican Salad With Honey Lime Dressing

I found this at the MyFoodDiary.com forums, but originally it comes from SELF magazine. The original salad used radishes, but I substitute green onions instead. Healthy fats in this salad, but I've also reduced the amount of oil in the dressing. Sometimes I eat the leftovers in a tortilla as a sort of veggie or salad wrap.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Salad

• 1⁄2 head romaine lettuce, chopped (about 2 1/2 cups)
• 1 (15 ounce) can black beans, rinsed and drained
• 3⁄4 cup tomatoes, seeded and chopped
• 3⁄4 cup jicama, peeled and chopped
• 3⁄4 cup corn kernel (fresh uncooked preferred, but can substituted frozen or canned)
• 3⁄4 cup green onion, chopped
• 1⁄2  ripe avocado, peeled and diced
• 1  red bell pepper, chopped
• 1⁄4 cup feta cheese, crumbled (reduced fat variety, if desired)

• Dressing

• 1  garlic clove, minced
• 2  tablespoons fresh cilantro, finely chopped
• 1  teaspoon  jalapeno, minced
• 1⁄4 cup fresh lime juice
• 2  tablespoons olive oil (original recipe called for 1/4 cup)
• 2  tablespoons honey

Directions

1. Mix the dressing ingredients together in a bowl and set aside.
2. Toss all the salad ingredients together in a large bowl.
3. Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.