Ingredients

• 3/4 c. fresh cilantro leaves, plus more for garnish
• 1 clove garlic, minced
• Juice of 1 lime
• 1 tsp. sugar
• 1/2 c. extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• 2 hearts romaine lettuce, chopped
• 2 ears of corn, kernels removed
• 1 15-oz. can black beans, drained and rinsed
• 1 1/2 c. sliced grape tomatoes
• 1 avocado, diced
• 1/2 c. red onion, diced

Directions

1. Make vinaigrette: In a food processor, combine cilantro, garlic, lime juice, and sugar and pulse until combined. With the motor running, add olive oil in a slow, steady stream until mixture is smooth, then season with salt and pepper.

2. Place lettuce in a large bowl and toss with half the cilantro vinaigrette.

3. In a separate bowl, combine corn, black beans, tomatoes, avocado, and red onion. Toss with remaining vinaigrette and pour mixture on top of lettuce. Serve immediately.

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