Charred corn, black beans, avocado and crisp lettuce tossed in a lime-cumin vinaigrette for a bright, filling summer dish.
# List of Ingredients:
→ Vegetables
01 - 2 ears fresh corn, husked
02 - 1 red bell pepper, diced (about 1 cup)
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely diced
05 - 1 small head romaine lettuce, chopped (about 4 cups)
06 - 1 avocado, diced
→ Beans & additions
07 - 1 (15-ounce) 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 extra-virgin olive oil
12 - 2 limes, juiced (about 1/4 cup)
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 It:
01 - Preheat a grill or grill pan to medium-high. Brush the corn lightly with a teaspoon of olive oil and grill, turning occasionally, until charred in spots and tender, about 8 to 10 minutes. Remove from heat and let cool slightly, then cut kernels from the cobs with a sharp knife.
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; toss to distribute evenly.
03 - In a small bowl or jar, 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 and smooth.
04 - Add the chopped romaine, diced avocado and chopped cilantro to the bowl with the vegetables and beans. Drizzle the dressing over the salad and toss gently to coat without bruising the avocado.
05 - Scatter the crumbled cheese over the top if using, then sprinkle the lightly crushed tortilla chips for crunch. Adjust seasoning with additional salt and pepper as needed.
06 - Serve immediately as a main course or side. To make ahead, combine all components except avocado, chips and dressing; refrigerate and add those just before serving to preserve texture.
