• Servings: 4-6
• Preparation Time: 15 minutes
• For Dressing:
• 1 egg
• 3/4 c. fresh cilantro
• 1 clove garlic, cut up
• juice of 1 lime
• 1 t. sugar
• ½ t. cumin
• 1/2 c. EVOO
• freshly ground sea salt to taste
• freshly ground black pepper to taste
• For Salad:
• 2 heads romaine lettuce, chopped
• 2 ears of corn, kernels removed
• 15 oz. can black beans, rinsed and drained
• 1 1/2 c. heirloom cherry tomatoes, halved
• 1 avocado, peeled and diced
• 4 green onions, thinly sliced.

1. First make dressing by combining egg, cilantro, garlic, sugar, and lime juice in a blender container. Pulse until smooth. Turn off blender, remove cap, turn blender back on at high speed and slowly pour in oil. Salt and pepper to taste. Put Dressing in a serving bottle and refrigerate until serving. In a large salad bowl put lettuce. Top with corn, black beans, tomatoes, avocado, and red onion. Refrigerate salad until serving. When ready to serve, top salad with dressing (or serve dressing on the side), toss well and serve.

This salad is so good with Southwest and Mexican dishes. It is also good topped with grilled chicken for a main dish.