A Healthy Mexican Salad With Crosnes Served With Cilantro-Yogurt Dressing

• 1 cup corn ; if fresh, blanched; if frozen, defrosted and blanched/steamed
• 1/4 cup feta cheese
• 14 ounces black beans rinsed and drained
• 1 red onion small, thinly sliced
• 1/2 cup jicama cosnes, roughly chopped or grated
• 1 green bell pepper roughly chopped
• 1 pound shrimp deveined and cleaned
• romaine lettuce or Boston, cleaned and torn to pieces
• salt
• pepper
• 1 lime
• salt
• pepper
• 3 tablespoons greek yogurt
• 1/4 cup olive oil
• 2 tablespoons white balsamic vinegar
• 1 dash Tabasco Sauce
• 1 pinch smoked paprika
• 1 cup cilantro finely chopped
• 1 clove garlic minced
• 1 serrano chili seeds removed and diced
• red pepper Crush, to taste

1. Making the salad: Toss together all salad ingredients and set aside.

corn, feta cheese, black beans, red onion, jicama cosnes, green bell pepper, shrimp, romaine lettuce, salt, pepper, lime, salt, pepper, greek yogurt, olive oil, white balsamic vinegar, tabasco sauce, paprika, cilantro, garlic, serrano chili seeds, red pepper

Taken from www.yummly.com/recipe/A-Healthy-Mexican-Salad-With-Crosnes-Served-With-Cilantro-Yogurt-Dressing-1643913 (may not work)