Arizona Salad

I am a big salad fan, when we were in Mexico, I was getting sad that the hotel didn't just have a big salad for me to order for dinner. This is my absolute favorite salad to have at home, and when ever I make it for guests its a hit! I have named it Arizona Salad, since it is not something that would have crossed my mind to make in Utah!

First you make the dressing:
4 tomatillos, quartered (you can use fresh but reduce by one, I use canned because that is what I have!)
1 package dry Ranch buttermilk dressing
1/2 cup reduced fat mayonnaise
1/2 cup low fat sour cream
2/3 cup buttermilk (if you don't have buttermilk take 2/3 of a cup of milk and add 1 teaspoon cider vinegar)
1/2 bunch fresh cilantro (just the tops)
2 teaspoons lime juice

2 cloves garlic, minced

Process all ingredients in Cuisinart. Refrigerate at least 1 hour.

Salad:

1 bag mixed greens

2 tomatoes chopped

1 cup grated Mexican cheese

1/2 can corn

1/2 can black beans

1 bunch chopped green onions

Rinse corn and beans in colander, save half for another salad. In a large salad bowl place the lettuce, top with corn, beans, tomatoes, cheese and onions, add half of the dressing and toss.