Mexican Black Bean Salad

1½ cups cooked black beans or 1 (15-ounce) can black beans, unsalted or low sodium type, rinsed and drained
1½ cups frozen yellow corn
1 plum tomato, chopped 
1 cup cilantro, finely chopped 
½ avocado, chopped into bite size
1/3 cup red onions, finely chopped
1 Romaine lettuce heart, chopped (optional)

Combine all the ingredients except Romaine lettuce in a salad bowl. Add the dressing, toss it gently, and serve immediately. You can serve it over a bed of Romaine lettuce (optional).

Nutrition for salad and dressing (Per Serving)  Without Romaine lettuce
Calories 280
Total Fat 10.5g
Saturated Fat 1.7g
Carbohydrates 40.5g
Dietary Fiber 12g 
Sodium 62mg
Protein 12g

Dressing

½ cup soy or almond milk (unsweetened)
¼ cup fresh squeezed lemon juice
2 tablespoons raw cashew butter
1 clove of garlic, pressed 
¼ teaspoon chili powder
¼ teaspoon cumin

Mix all the ingredients in a blender.