1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro leaves
4 tablespoons olive oil
1 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 medium head romaine lettuce (1 1/4 pounds), trimmed and leaves cut into 1/2 inch wide strips
1 pint cherry tomatoes, each cut into quarters
12 ounce cooked skinless roast turkey meat, cut into 1/2 inch pieces (2 cups)
1 can (15 to 19 ounces) black beans, rinsed and drained
2 small cucumbers (6 ounces each), peeled, seeded, and sliced 1/2 inch thick
Prepare dressing: In small bowl, with wire whisk, combine lime juice, cilantro, oil, sugar, cumin, salt, and pepper.
Place lettuce in large serving bowl. Arrange tomatoes, turkey, black beans, and cucumbers in rows over lettuce. Just before serving, toss salad with dressing.
