Southwestern Chopped Salad With Cilantro Dressing - cooking recipe

Ingredients

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

Preparation

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