taco salad with cilantro-lime dressing

I made this for dinner last night, but didn't finish it quite in time to eat before Parker's football game.  So I grabbed some tupperware and sent it out the door with Dave (I was home with a sick little girly).  This is the text I got from Dave while watching the game :"This salad is fan-freaking-tastic."  I think that pretty much sums it up.
Adapted from Forks over Knives, The Cookbook

For the salad, layer the following (or add/subtract veggies of your choice), with the lettuce on bottom:

chopped romaine lettuce
1 large chopped tomato
broccoli florets
cauliflower florets
1 chopped cucumber
One 15 ounce can pinto beans, drained and rinsed
One 15 ounce can black beans, drained and rinsed
2 cups frozen corn, thawed

For the dressing (mix the following in blender):
One 15 ounce can cannelloni beans, drained and rinsed
One bunch cilantro, leaves and tender stems
One bunch Italian parsley leaves
1/4 cup tahini or hummus
One 4-ounce can diced green chilies, drained
2 tablespoons soy sauce
1/4 tsp crushed red pepper flakes
1 to 2 cloves garlic, optional
zest and juice of 2 limes
1 cup water

4 corn tortillas

Cut the corn tortillas into slices.  Broil on high for 5 - 10 minutes until crispy.

Add the dressing and tortillas strips to the layered salad and done!  You will have left over dressing.  Store in airtight container for 4-6 days and use it for another salad or dip.