Caribbean Salad #2 with Sweet & Spicy Dressing

CARIBBEAN SALAD #2 WITH SWEET AND SPICY DRESSING 

Ingredients 

Salad
4 cups torn romaine lettuce
3 cups cut-up cooked chicken
1 can (15 oz) Progresso® black beans, drained, rinsed
1 1/2 cups chopped tomatoes
2 ripe medium mangoes, seed removed, peeled and chopped 

Dressing
1/3 cup vegetable oil
1/3 cup lime juice
1/4 cup chopped fresh cilantro
2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon ground cinnamon, if desired
2 cloves garlic, finely chopped
Red pepper sauce, if desired 

Directions
In 3-quart glass trifle bowl, layer lettuce, chicken, black beans, tomatoes and mangoes. In jar with tight-fitting lid, shake dressing ingredients. Drizzle over salad; serve immediately. Or, cover and refrigerate salad and dressing separately up to 4 hours; drizzle salad with dressing just before serving.
Mix the flavor of this salad up by substituting fresh mint for the cilantro and pineapple or papaya for the mangoes.
If you don’t have a trifle bowl, toss all the salad ingredients in a large bowl. Drizzle with dressing, or pass the dressing separately.