Sante Fe salad with chili-lime dressing

By á-5192

Ingredients

• 6 T reduced-calorie mayonnaise
• 3 T cilantro, fresh, finely chopped
• 3 T water
• 1 med. scallion, minced
• 1 1/2 t fresh lime juice
• 2 t sugar
• 1/2 t chili powder
• 15 oz canned black beans, rinsed and drained
• 1 1/2 c cooked corn kennels, fresh or frozen
• 2 c grape tomatoes
• 1 med. sweet red pepper, cut into thin strips(about 1/2 c)
• 8 c romaine lettuce, cut into thick shreds (about 2 hearts)

Preparation

Step 1

Dressing: whisk mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder together in a small bowl until smooth. transfer to a jar or a plastic container with a tight-fitting lid and refridgerate until ready to use.
in a large bowl layer remaining ingredients in ordered list. cover and refrigerate.
to serve spoon salad ingredients in bowl, shake dressing and then drizzle over salad; toss. yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.