Cilantro Lime Dressing:
½ cup plant-based yogurt
¼ cup cilantro, finely chopped
Juice from one small lime
1 clove garlic, smashed
Pinch of salt and pepper

1 package, Southwest Tempeh Cubes
7 oz Romaine lettuce, chopped or shredded
1 avocado, sliced
1 cup canned or frozen fire roasted corn, drained or defrosted
1 cup black beans, drained and rinsed
½ red onion, chopped
½ red bell pepper, thinly sliced