Southwest Chopped Salad with Avocado and Cilantro-Lime Dressing

SALAD:

• 1 lg. head romaine lettuce chopped
• 1 lg. orange bell pepper chopped
• 1 pint cherry tomatoes halved
• 5 green onions sliced
• 1 (15 oz.) can black beans rinsed and drained
• 2 c. corn fresh or frozen, thawed
• 1 avocado diced

DRESSING:

• 1 c. loosely pack cilantro stems removed and roughly chopped
• 1/2 avocado
• 1/2 c. Greek yogurt or plain yogurt
• 2 T. fresh lime juice (about 1/2 lime)
• 2 cloves garlic
• 1/4 c. olive oil
• 1 1/2 tsp. white wine vinegar
• 1/2 tsp. cumin
• 1/4 tsp. salt

• SALAD: Chop the romaine, bell pepper, tomatoes and green onions. Place everything in a large bowl, add the black beans, corn and diced avocado, then gently toss to combine. Dress the salad with the amount of creamy cilantro‑lime dressing you prefer and serve on a platter or on individual plates or bowls.
  
• DRESSING: Add all dressing ingredients to a food processor or blender and puree until smooth. Taste and adjust the seasoning, lime juice, or salt as needed for your preference.