For the salad: 

• 1 cup fresh or frozen, thawed corn
• 4 cups shredded romaine or butterhead lettuce
• 1/2 cup cooked, drained, rinsed, black beans
• 1/2 cup chopped cherry tomatoes (or other tomatoes)
• 4 scallions, sliced
• 1/2 ripe avocado, diced
• -1/4 cup chopped cilantro.

For the dressing: 

• 2/3 cup plain, almond milk greek yogurt (such as Kite Hill Unsweetened Greek Yogurt or regular Greek works well)
• 1/3 cup extra virgin olive oil
• 1/4 cup fresh squeezed lime juice (about 2 limes)
• 1 tbsp maple syrup or raw honey
• 1/4 cup cilantro
• 2 scallions, which and light green parts chopped
• 1/2 green jalapeño (or more if you like things hot)
• 1/2 tsp salt