Southwestern Tossed Salad

2  cups  fresh, frozen or canned corn kernels
1  can (15 oz)  black beans, rinsed and drained
4  green onions, sliced
1/3  cup  chopped cilantro
4  oz  Mexican Cotija, feta (crumbled), or sharp cheddar cheese, grated
5  cups  romaine lettuce, torn
1  avocado, peeled, pitted and diced


In a large bowl, combine the corn, black beans, green onion, cilantro and cheese. Toss to mix. Add lettuce, avocado, Pico de Gallo, and dressing. Toss again gently to mix.


PICO DE GALLO:
1  cup  diced Roma tomatoes
1/2  cup  red onions, finely diced
1-1/2  Tbs  chopped fresh cilantro
1-1/2  tsp  fresh lime juice
1-1/2  tsp  olive oil
1  tsp  minced green or yellow jalapeno, or Serrano pepper, seeded
1/2  tsp  kosher salt


Combine and mix thoroughly.  Let stand at room temperature at least one hour to marinate.


DRESSING:
1/3  cup  olive oil
1-1/2  tsp  grated lime peel
3  tsp  lime juice (this is the juice and rind from one nice size lime)
1/2  tsp  cumin
1  tsp  brown sugar
1/2  tsp  salt
1  yellow chili pepper, finely chopped (or the hot pepper of your choice)


In a measuring cup or small bowl, combine the dressing ingredients.