Southwestern Chopped Salad with Cilantro Dressing

Ingredients

Large head of romaine

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

Optional: avocado

{For the dressing}

1 cup loosely packed cilantro, stems removed and roughly chopped

1/2 avocado (or 1/2 cup plain vegan yogurt)

2 Tbsp. fresh lime juice (about 1/2 lime), more to taste

1-2 garlic cloves

1/4 cup olive oil (for oil-free, sub a little water to thin)

1 1/2 tsp. white wine vinegar

1/8 tsp. salt

Recommended: agave/honey, cumin

Directions

Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.

Finely chop romaine, bell pepper, tomatoes, and green onions.

Place all ingredients in a large bowl and stir to combine.

Toss with desired dressing.