Mexican Chopped Salad with Honey- Lime Dressing

		This is a recipe I saw on Lyndsie Field's blog. When I decided to make it I didn't have all of the ingredients. So I used what I had. The jicama is a must in my opinion. I also added cucumbers, olives and green onions. I topped it with a chicken breast cooked in a little bit of sesame oil. The Honey-Lime dressing is awesome. Can be served with ranch dressing. SALAD:
2½ cups		chopped romaine lettuce
15.5 oz		can black beans, rinsed and well-drained
¾ cup		chopped seeded tomato
¾ cup		chopped peeled jicama
¾ cup		fresh corn kernels, uncooked (or use frozen or canned)
¾ cup		thinly sliced radishes
1 large		avocado, diced
1 large		red bell pepper, chopped
¼ cup		crumbled reduced-fat feta cheese (optional...I used mozzerella)
		HONEY- LIME DRESSING:
¼ cup		fresh lime juice
2 Tbs		olive oil
2 Tbs		honey
2 Tbs		finely chopped fresh cilantro (or more to taste)
1 clove		garlic, peeled and minced (I used a garlic press)
1 tsp		chopped jalapeño pepper (use canned for less heat)