Tex Mex Salad with Cilantro Dressing

http://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html Ingredients Large head of romaine 15 oz. can black beans, rinsed and drained 1 large orange bell pepper 1 pint cherry tomatoes 2 cups corn (I used frozen, thawed) 5 green onions Optional: avocado {For the dressing} click to read more about notes and variations to the dressing 1 cup loosely packed cilantro, stems removed and roughly chopped 1/2 avocado (or 1/2 cup plain vegan yogurt) 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste 1-2 garlic cloves 1/4 cup olive oil 1 1/2 tsp. white wine vinegar 1/8 tsp. salt Recommended: agave/honey, cumin Directions Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with desired dressing.

Quick Beer Cheese

1 cup beer 1 pound extra-sharp Cheddar cheese, shredded 2 cloves garlic, minced 1 teaspoon dry mustard powder 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce (such as Tabasco®) 1/4 teaspoon Worcestershire sauce 1 pinch cayenne pepper, or to taste Make sure beer is flat, whisk in a bowl for 30 seconds.