Chicken & Black Bean Salad

This salad is my "go to" salad for spring & summer. It originally came from Taste of Home, I've adapted it over the years. Everyone likes it and it's hearty enough to serve for the main course. The dressing is delicious over any salad!
Dressing:
1/3 cup vegetable oil
2 Tablespoons lime juice
2 Tablespoons fresh, chopped parsley
1 1/2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
Combine above ingredients & shake well. Keep refrigerated if you don't use it all.

Salad:
1 (15 oz.) can black beans, rinsed & drained
1 (11 oz.) can Mexicorn, drained
1 medium sweet red pepper, julienned
1/3 cup sliced green onions (I've used both sweet & red onions when I didn't have green onions)
6 cups torn romaine (I've used all varieties of lettuce with great results)
1 1/2 cups cooked chicken strips (I've used grilled, smoked, or rotisserie chicken)

Toss the beans, corn, red pepper & onions together in a bowl & set aside. Arrange the lettuce on individual plates or a large platter; top with the bean mixture & chicken. Serve with dressing. Makes enough for 6, can easily be doubled.