Southwestern Layered Salad with Cilantro Dressing

A layered salad hearty enough to serve as a main dish.  Eye-catching and tasty.  The cilantro dressing adds a creamy, zippy surprise

Southwestern Layered Salad with Cilantro Dressing
Serves 16, easily doubles or halves

8 cups shredded romaine
8 hard-cooked eggs, sliced
3-1/2 cups cherry tomatoes, quartered 
2 cans (11 ounces each) whole kernel corn, drained
1 can (16 ounces) black beans, rinsed and drained
1/2 cup thinly sliced green onions
1 tablespoon lime juice

Sliced avocados, ripe olives, and shredded cheddar cheese, optional

Place the romaine in a large salad bowl. In a separate bowl, combine the corn, beans, onions, lime juice, cumin and chili powder.  Spoon mixture over romaine.  Top with tomatoes.  Arrange egg slices around edge of bowl.  Garnish with avocados, olives and cheese if desired.

Cilantro Dressing
1-1/2 cups mayonnaise
2/3 cup salsa
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-1/4 cups minced fresh cilantro 

In a medium bowl, mix mayonnaise, salsa, lime juice, cumin and chili powder until well-blended.  Fold in cilantro.  Chill. Serve along side salad