SANTA FE SALAD with Chili-Lime Dressing-Sara

• Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.
• 15 oz canned black beans, drained
  1 1/2 cup cooked corn kernels, fresh or frozen
  2 cup grape tomatoes
  1 medium sweet red pepper(s), cut into thin strips (about 1 1/2 cups)
  8 cup romaine lettuce, cut into thick shreds (about 2 hearts)
• In a large bowl or food storage container, layer remaining ingredients in order listed. Cover and refrigerate. (Note: Storing this salad in layers instead of tossing it immediately and keeping the dressing separate helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.)
• Dressing:
• 6 Tbsp reduced-calorie mayonnaise
  3 Tbsp cilantro, fresh, finely chopped
  3 Tbsp water
  1 medium scallion(s), minced
  1 1/2 Tbsp fresh lime juice
  2 tsp sugar
  1/2 tsp chili powder
• 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 refrigerate until ready to use.