Mexican Salad

Dressing:

½ cup fresh chopped cilantro leaves

½ cup lime juice

½ cup olive oil

½ cup sour cream (I use vegan)

1 tsp sugar

½ tsp salt

½ tsp pepper

Blend these ingredients in a blender or food processor and set aside dressing.

Salad:

1 package of shredded romaine lettuce or 3 romaine hearts cut

5 plum tomatoes, chopped

1 (15 oz) can of black beans, rinsed and drained

1 small purple onion, chopped

1 (8 oz) package of shredded cheese (I use shredded vegan mozzarella)

1 (15 oz) can of whole kernel corn drained

1 (6 oz) can sliced ripe olives drained or 1 (15 oz) can of whole black olives drained and sliced

Place these ingredients in a bowl, add the dressing and toss until thoroughly mixed.  Serve with your favorite corn chips.