Layered Mexican Salad

1 Small head romaine lettuce, washed, cored
1 1/4 C Salsa
1 Can black beans, rinsed and drained
1 C Whole kernel corn, drained
1 Cucumber
1 Can sliced ripe olives, drained
3/4 C Low-fat mayonnaise
3 T Plain low-fat yogurt
1 t. garlic powder
4 T. Lemon juice
1/2 C Cheese, low-fat
1 green onion, chopped

Place 1/2 lettuce in the bottom of serving dish.  Layer salsa, beans, and corn over lettuce.  Place cucumber over corn, sprinkle with olives.  Top with remaining lettuce. 

Combine mayonnaise, yogurt, and lemon juice.   Spread evenly on top of salad.  Sprinkle with cheese and onion.  Cover and refrigerate 2 hours or up to 24 hours.