Southwestern Chopped Salad with Cilantro Dressing

Servings: 4

1 large head of romaine
1 15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Creamy Cilantro-Lime Dressing* or other dressing of choice

Creamy Cilantro-Lime Dressing
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt)
2 Tablespoons fresh lime juice (about 1/2 lime), more to taste
1 -2 cloves garlic
1/4 cup olive oil (for oil-free, sub a little water to thin)
1 1/2 teaspoons white vinegar
1/8 teaspoon salt

1. Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and mix to combine. Toss with desired dressing.
2. Puree all ingredients in a blender or food processor until smooth. Taste and adjust seasonings if necessary.