Southwest Chicken, Corn & Black Bean Salad

I've been with my folks down in Florida all this past week and I'm sorry to be heading out this morning. While I was here, my mother served this great salad. The black beans, yellow corn and red tomatoes make it a pretty dish. We omitted the meat but if you left it in, it would make a hearty dinner.

4 Servings

10 c torn romaine
1 15-oz can black beans, rinsed & drained
1 1/2 c chopped, cooked chicken or turkey (we left the meat out)
1 1/2 c red and/or yellow cherry tomatoes, halved
1 c whole kernel corn

1/2 c reduced-calorie Caesar salad dressing (we used Vidalia Lite)
2 tsp chili powder
1/2 tsp cumin
1/2 c broken tortilla chips (we omitted this)
2 Tbs snipped fresh cilantro or parsley

In a large bowl combine romaine, black beans, corn, chicken and tomatoes.

In a small bowl whisk together salad dressing, chili powder and cumin.
Pour dressing over salad, toss gently to coat. Sprinkle with tortilla
chips and snipped cilantro.