Southwestern Salad With Avocado-Lime Dressing

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2 cups chopped romaine lettuce

1 1/2 cups cooked pinto beans or 1 15-oz. can pinto beans, rinsed and drained

1 cup grape tomatoes, chopped

1/2 cup fresh or frozen corn kernels

1/4 cup chopped green onions

1/4 cup chopped cilantro

1 ripe avocado

3/4 cup prepared (not chunky) salsa

1/2 cup low-fat sour cream

3 Tbs. lime juice

4 drops Tabasco sauce, optional

1/3 cup crushed corn tortilla chips (about 20 chips), optional

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