Southwestern Chopped Salad with Chipotle Ranch

Ingredients

• 2 heads romaine or other leafy green, cut into thin ribbons
• ½ head red cabbage, grated or thinly shredded
• 1 pint cherry tomatoes, quartered
• 1 –15 ounce can corn, drained
• 1 –15.5 ounce can black beans, drained and rinsed
• 2 bell peppers (any color), diced
• ½ red onion, thinly sliced
• 1 English cucumber, sliced and quartered
• 1 cup Greek yogurt
• Juice of ½ of a lime, approximately 1 Tablespoon
• ½ canned chipotle pepper in adobo plus 1 to 2 teaspoons of adobo sauce
• ½ cup cilantro, packed tightly
• ½ teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• Salt and pepper, to taste