Black Bean-Taco Salad With Lime Vinaigrette

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1/4 c chopped seeded tomato

1/4 c chopped fresh cilantro

2 Tbs olive oil

1 Tbs cider vinegar

1 tsp grated lime rind

1 Tbs fresh lime juice

1/4 tsp salt

1/4 tsp ground cumin

1/4 tsp chili powder

1/4 tsp black pepper

1 garlic clove, peeled

8 c thinly sliced romaine lettuce

1 c chopped tomato

1 c chopped green bell pepper

1 c finely diced red onion

1 1/2 c frozen corn kernels

1/2 cup (2 ounces) shredded sharp cheddar cheese

1 (15-ounce) can black beans, rinsed and drained

4 cups organic blue corn tortilla chips (about 4 ounces)

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