Black Bean and Avocado Salad with Cilantro Dressing

This recipe comes from the Good Housekeeping Vegetarian Meals cookbook. I didn't make any modifications.
We did have some marinated, grilled turkey tenderloins with the salad. But the recipe is intended to be a Main Dish Salad. I did not include the turkey in the points calculations. But FYI 4 oz of turkey tenderloin is 3 points.

Black Bean and Avocado Salad with Cilantro Dressing

Serves 4

5 points per serving 

Approximate cost for this meal $6

Cilantro Dressing:
2 limes
1/4 cup light mayo
1/2 cup packed fresh cilantro leaves
2 Tablespoons reduced fat sour cream
1/2 teaspoon ground cumin
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper

From limes, grate 1/2 teaspoon zest and squeeze 3 Tablespoons juice. In blender, combine lime zest, juice and remaining dressing ingredients. blend until smooth. Cover and refrigerate if not using right away. Makes about 1/2 cup.

Salad:
1 small head romaine lettuce, about 1 pound, cut into 3/4 inch pieces
2 medium tomatoes, cut into 1/2 inch pieces
2 Kirby cucumbers, about 4 oz. each, unpeeled, each cut lengthwise into quarters, then crosswise into 1/4 inch thick pieces
1 large ripe avocado, cut into 1/2 inch pieces
1 can (15-19 oz.) black beans, rinsed and drained

In large serving bowl, combine salad ingredients.
Add dressing and toss until evenly coated.

One serving is 1/4 of the finished salad. Roughly 3 heaping cups.

What we thought~
I really liked this salad. The cilantro and lime are definitely the stars of the show which is quite alright with me. I could eat fresh cilantro as a side dish every night and be happy.
The meal went together very quickly, about 15 minutes. And it's a perfect light meal for hot summer evenings. Fresh and yummy.
Roger said it was very good.
Kenzie wasn't home for dinner. She's a teenager now, you know.
Emily and Jaxon aren't big on salads and didn't eat much of it.