SOUTHWESTERN CHOPPED SALAD WITH CILANTRO DRESSING

SOUTHWESTERN CHOPPED SALAD WITH CILANTRO DRESSING 1 large head 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 topping FOR THE CILANTRO-LIME 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 to taste 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 amount of dressing.