Mexican Chopped Salad With Honey-Lime Dressing

1 1/2 pounds medium to large shrimp
2 1/2 cups romaine lettuce, finely chopped
1 can black beans, rinsed and well drained
3/4 cup tomato, chopped and seeded
3/4 cup jicama, peeled and chopped
3/4 cup fresh, frozen or canned corn kernels, uncooked
3/4 cup radishes, thinly sliced
1/2 ripe avocado, diced
1 red bell pepper, chopped
1/4 cup feta cheese, crumbled
Salt and pepper, to taste

Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tablespoons honey
2 tablespoons fresh cilantro, finely chopped
1 garlic clove, peeled and minced
1 teaspoon jalapeņo pepper, chopped, or canned pepper for less heat

Line up salad ingredients, except salt and pepper, in individual rows on a large serving plate, or toss together in a large bowl. In a separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper. Serve immediately.

Makes 4 servings.

Approximate values per serving: 504 calories, 22 g fat, 4 g saturated fat, 271 mg cholesterol, 40 g carbohydrates, 38 g protein, 760 mg sodium, 10 g fiber, 39 percent of calories from fat.

Mexican Chopped Salad With Honey-Lime Dressing