Mexican Chopped Salad

Salad:
1 head of romaine lettuce, washed and chopped
1 (15oz) can pinto beans, washed and drained
1 large tomato, diced
3/4 C. Jicama, peeled and diced
1/2 C. corn
1/2 C. radish, washed and sliced thin
1 Avocado, diced
1/2 green bell pepper, diced
1/2 C. queso blanco

Dressing:
Juice of 1 lime
1/3 C. olive oil
1Tbsp. Honey
1/4 C. cilantro, chopped
1 clove garlic
1/3 jalapeño, diced
salt and pepper, to taste

Make dressing by putting all ingredients in a blender and mixing until smooth.  Adjust acidity with red wine vinegar if needed.

In a large bowl mix all salad ingredients together and dress the salad with dressing 5-10 minutes prior to service, mix well.  Serve and enjoy!