1/3-cup chopped fresh cilantro
1/2-cup lime juice
1/2-cup olive oil
1/2-cup sour cream
1-teaspoon sugar
1/2-teaspoon salt
1/2-teaspoon freshly ground black pepper
1 package romaine lettuce, 16 ounce, shredded
5 plum tomatoes, chopped
1-can black beans, 15 ounce, rinsed, drained
1 small purple onion, chopped
1 package shredded mexican 4-cheese blend, 8 ounce
1-can whole kernel corn with red and green peppers, 15 ounce, drained
1-can sliced ripe olives, 6 ounce, drained
2-cups crushed tortilla chips
Fresh cilantro leaves for garnish
Process the first 7 ingredients, in a blender or food processor until smooth, stopping to scrape down sides. Layer lettuce and next 7 ingredients in a 3-quart glass bowl. Pour vinaigrette over salad just before serving and gently toss. Garnish if desired and serve immediately.
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