Charred corn, black beans, avocado and romaine tossed in a tangy lime-cumin dressing with crunchy tortilla chips.
# Components:
→ Vegetables
01 - 2 ears fresh corn, husked
02 - 1 red bell pepper, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely diced
05 - 1 small romaine lettuce head, chopped
06 - 1 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 tbsp olive oil
12 - Juice of 2 limes
13 - 1 clove garlic, minced
14 - 1 tsp ground cumin
15 - 1 tsp honey or agave syrup
16 - 1/2 tsp chili powder
17 - Salt and freshly ground black pepper, to taste
# Method:
01 - Preheat a grill or grill pan to medium-high heat. Lightly brush the corn with a little olive oil and grill, turning occasionally, until charred in spots and tender, about 8–10 minutes. Let cool slightly, then cut kernels off the cob.
02 - In a large bowl, combine grilled corn kernels, black beans, bell pepper, cherry tomatoes, and red onion.
03 - In a small bowl or jar, whisk together olive oil, lime juice, garlic, cumin, honey, chili powder, salt, and black pepper until emulsified.
04 - Add the chopped lettuce, avocado, and cilantro to the salad bowl. Drizzle with dressing and toss gently to combine.
05 - Top with crumbled cheese and tortilla chips just before serving for crunch.
06 - Serve immediately as a main dish or a hearty side.
