Southwestern Avocado and Black Bean Salad | Paula Deen

Ingredients

• 1/2 cup chopped fresh cilantro
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lime juice
• 2 or 3 dashes Hot sauce
• 4 cups chopped romaine lettuce
• 2 peeled and diced avocados
• 2 cups thawed and drained fresh or frozen corn kernels
• 2 (15 oz) cans rinsed and drained black beans
• 1 cup chopped cherry tomatoes
• 3/4 cup (3 oz) grated pepper Jack cheese
• kosher salt and freshly ground black pepper