Directions:

• Thaw corn overnight in refrigerator. Note: 1 qt 1 c weighs approximately 1 lb 12 oz.
• Drain and rinse canned black beans. Note: 1 qt 1 c weighs approximately 1 lb 11 oz. Set aside.
• Shred lettuce. Cut romaine head in half lengthwise through root end of lettuce. Rinse both halves thoroughly. Make 1 lengthwise cut leaving each root half intact, then cut across to make 1/4” strips. Rinse cut romaine under running water and drain well
• Weigh, then rinse cherry tomatoes under running water. Drain well in a colander. Cut cherry tomatoes in half. Set aside.
• Rinse cilantro under running water and drain in a colander. Further dry cilantro by rolling in a disposable paper towel. Set aside.
• Prepare the dressing. For ideal color, blend ranch dressing and cilantro together until smooth. Alternatively, finely chop cilantro and mix into dressing.
• Prior to assembly, place undrained tuna in pan. Crumble into smaller pieces using fresh gloved hands.
• Layer the ingredients in a 20 oz shaker salad cup in the following order: ¼ cup drained and rinsed black beans ¼ cup corn ¼ cup halved cherry tomatoes 1 cup romaine 2 oz tuna (packed #16 disher)
• Place the 4 oz insert over the salad. Place the filled 2 oz dressing cup on top of the 4 oz insert, and then cover with domed lid. Serve with 2 oz grain of choice.