Southwestern Chopped Salad With Cilantro Dressing

• 1 large head romaine lettuce
• 15 ounces black beans, rinsed and drained
• 1 large orange bell pepper (for color, can use other colors)
• 1 pint cherry tomatoes (you can half them if you like)
• 2 cups corn (I used frozen, thawed)
• 5 green onions
• Creamy Cilantro-Lime Dressing
• 1 cup loosely packed cilantro, stems removed and roughly chopped
• 1/2 cup plain Greek yogurt (or use all or part avocado)
• 2 tablespoons fresh lime juice (about 1/2 lime)
• 1 -2 garlic clove
• 1/4 cup olive oil
• 1 1/2 teaspoons white wine vinegar (I might try white balsamic sometime)
• 1/8 teaspoon salt

1. Finely chop romaine, bell pepper, tomatoes, and green onions.
2. Place all ingredients in a large bowl and stir to combine.
3. Toss with desired dressing.
4. Cilantro Dressing:
5. Puree all ingredients in a blender or food processor until smooth.
6. Taste and adjust seasonings if necessary.
7. Makes about 3/4 cup.

head romaine lettuce, black beans, orange bell pepper, cherry tomatoes, corn, green onions, cilantro, cilantro, yogurt, lime juice, garlic, olive oil, white wine vinegar, salt

Taken from www.food.com/recipe/southwestern-chopped-salad-with-cilantro-dressing-505144 (may not work)