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Mexican Chopped Salad with Honey-Lime Dressing

['2 1/2 cups chopped romaine lettuce', '1 can (15.5 oz) black beans, rinsed and well drained', '3/4 cup chopped seeded tomato', '3/4 cup chopped peeled jicama', '3/4 cup fresh corn kernels, uncooked (or frozen or canned)', '3/4 cup thinly sliced radishes', 'Half a ripe avocado, diced', '1 red bell pepper, chopped', '1/4 cup crumbled reduced-fat feta cheese', '1/4 cup fresh lime juice', '1/4 cup olive oil', '2 tbsp honey', '2 tbsp finely chopped fresh cilantro', '1 garlic clove, peeled and minced', '1 tsp chopped jalapeño pepper (use canned for less heat)']

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

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