Layered Southwest Salad
1 head romaine lettuce, chopped
4-5 plum tomatoes, chopped
2 C black beans, rinsed (or 15-oz can)
1/2 red onion, sliced
2 C Colby jack cheese, shredded
1 15-oz can corn, drained
Layer ingredients in a large bowl beginning with lettuce, then tomatoes, black beans, onion, cheese, and ending with corn. Pour creamy cilantro-lime dressing (recipe below) over salad just before serving and gently toss.
Creamy Cilantro-Lime Dressing
1/2 C. chopped fresh cilantro
2 limes, juiced
1/2 C extra-virgin olive oil
1/2 C plain Greek yogurt
1 t sugar
To make the dressing, throw all the ingredients in either a food processor or blender and puree. Pour the dressing in a container and leave in the refrigerator until ready to use.