Southwest Salad With Fresh Lime Cilantro Dressing

• 3 romaine lettuce hearts, shredded
• 1/2 cup red onion, diced
• 4 roma tomatoes, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 2 cups four-cheese Mexican blend cheese
• 1 (15 ounce) can whole kernel corn, drained
• 3 cups tortilla chips, broken and simply crushed between your hands
• 1/3 cup fresh cilantro leaves
• 1/2 cup fresh lime juice, usually about 4 limes
• 1/2 cup canola oil
• 1/2 cup sour cream
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Prepare dressing first by combining in food processor or blender fresh cilantro, lime juice, sour cream, sugar, salt and pepper.
2. Then slowly drizzle in oil until fully combined.
3. Pour dressing into container and chill in fridge for several hours for flavors to meld.
4. In large glass/acrylic bowl layer lettuce, then tomatoes, onion, black bean, cheese, and corn.
5. (At this point the salad can wait for up to 8 hours before serving if you wish to be a step ahead later on.).
6. Before serving sprinkle broken chips over corn layer. Then pour dressing over chips and toss completely.
7. Enjoy!

romaine lettuce hearts, red onion, roma tomatoes, black beans, fourcheese, whole kernel corn, tortilla chips, fresh cilantro, lime juice, canola oil, sour cream, sugar, salt, pepper

Taken from www.food.com/recipe/southwest-salad-with-fresh-lime-cilantro-dressing-309043 (may not work)