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To make dressing, in a screw-top jar, combine vinegar, cilantro, oil, chile pepper, garlic, salt and black pepper. Cover and shake well to combine; set aside.
Cover a large serving platter with romaine. Toss couscous with 1 tablespoon of the dressing. In a small bowl, combine tomatoes and bell pepper. Arrange tomato mixture, couscous (or other pasta), edamame, black beans and lime wedges over romaine on the platter. To serve, drizzle with the remaining dressing; sprinkle with queso fresco.