Southwestern Chopped Salad

Submitted by:  June Shockley
So fresh for summer.
I would serve this with some lime tortilla chips on the side, or even crushed on top.
I love this salad, I also think it would be great on a fish taco.

Southwestern Chopped Salad

Large head of Romaine 15 oz.
1 can of black beans, rinsed and drained
1 large orange bell pepper
1-pint cherry tomatoes
2 cups corn (fresh or frozen, thawed)
5 green onions                                                                1/2 purple onion                                                            1/2 cup pineapple tidbits (you could use fresh pineapple)                         
avocado

Dressing
1/4 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt                                                                    1/8 tsp. fresh ground pepper

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

Making the salad: Finely chop romaine, bell pepper, tomatoes, green onions, purple onion, and pineapple. Place all ingredients in a large bowl and stir to combine. Toss with desired dressing.

Note:  Because of the vinegar in the dressing this salad does not keep until the next day very well.  If you want to keep it, only dress the portions you want to use immediately.  If the dressing is not on it, it will keep for a few days.