Charred corn, black beans, avocado, and crisp lettuce tossed in a lime-cumin dressing with crunchy tortilla chips.
# Ingredient List:
→ Vegetables
01 - 2 ears fresh corn, husked
02 - 1 red bell pepper, seeded and diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely diced
05 - 1 small romaine lettuce head, chopped
06 - 1 ripe avocado, diced
→ Beans & Additions
07 - 1 (15 oz) can black beans, drained and rinsed
08 - 1/4 cup fresh cilantro, chopped
09 - 1/4 cup crumbled feta or cotija cheese (optional)
10 - 1/2 cup tortilla chips, lightly crushed
→ Dressing
11 - 3 tablespoons olive oil
12 - Juice of 2 limes (about 2 tablespoons)
13 - 1 clove garlic, minced
14 - 1 teaspoon ground cumin
15 - 1 teaspoon honey or agave syrup
16 - 1/2 teaspoon chili powder
17 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat a grill or grill pan to medium-high heat. Lightly brush the corn with a bit of olive oil and grill, turning occasionally, until kernels develop charred spots and soften, about 8 to 10 minutes. Allow to cool slightly, then cut the kernels from the cobs.
02 - In a large mixing bowl, combine the grilled corn kernels, drained black beans, diced red bell pepper, halved cherry tomatoes, and finely diced red onion.
03 - In a small bowl or jar, vigorously whisk together the olive oil, lime juice, minced garlic, ground cumin, honey or agave, chili powder, and a pinch of salt and pepper until the dressing is emulsified.
04 - Add the chopped romaine, diced avocado, and chopped cilantro to the bowl with the corn mixture. Pour the dressing over the salad and toss gently to combine, taking care not to mash the avocado.
05 - Just before serving, scatter the crumbled cheese, if using, and the crushed tortilla chips over the top to preserve texture.
06 - Portion into bowls and serve immediately as a main or a hearty side.
