Charred sweet corn and black beans tossed with crisp veggies, avocado, cilantro and zesty lime-cumin dressing.
# What You Need:
→ 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 tablespoons olive oil
12 - Juice of 2 limes (about 4 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
# How to Make:
01 - Preheat a grill or grill pan to medium-high. Lightly brush the corn with a little olive oil and grill, turning occasionally, until charred in spots and tender, about 8–10 minutes. Remove from heat and let cool slightly.
02 - Using a sharp knife, cut the kernels off the cobs and transfer them to a large mixing bowl. Add the drained black beans, diced red bell pepper, halved cherry tomatoes, and finely diced red onion.
03 - In a small bowl or jar, whisk together the olive oil, lime juice, minced garlic, ground cumin, honey or agave, chili powder, salt, and black pepper until the mixture is emulsified.
04 - Add the chopped romaine, diced avocado, and chopped cilantro to the bowl with the corn and beans. Drizzle the dressing over the ingredients.
05 - Gently toss the salad to combine all ingredients and distribute the dressing evenly. Adjust seasoning with additional salt and pepper if needed.
06 - Just before serving, sprinkle the crumbled cheese over the salad and scatter the lightly crushed tortilla chips for crunch. Serve immediately.
