6 tablespoons reduced calorie mayonnaise
3 tablespoons cilantro, fresh, finely chopped
3 tablespoons water
1 medium scallion, minced
1 1/2 tablespoons fresh lime juice
2 teaspoons sugar
1/2 teaspoon chili powder
15 ounce can black beans, rinsed and drained
1 1/2 cup cooked corn kernels, fresh or frozen corn
2 cups grape tomatoes
1 medium sweet red pepper, cut into thin strips, about 1 1/2 cups
8 cups romaine lettuce, cut into thick shreds
To make 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 refrigerate until ready to use. 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. To serve, spoon salad ingredients into a bowl, shake dressing and then drizzle over salad; toss. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.
Serves 8. 2 points per serving.
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