Charred corn, black beans, crisp greens and a zesty lime dressing for a bright, filling summer salad.
# Ingredient List:
→ 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 (about 1/4 cup)
05 - 1 small head romaine lettuce, chopped (about 4 cups)
06 - 1 medium 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 - Juice of 2 limes (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:
01 - Preheat a grill or grill pan to medium-high. Lightly brush each ear of corn with a little olive oil and grill, turning occasionally, until kernels are browned in spots and tender, about 8–10 minutes. Transfer to a plate and let cool slightly.
02 - Stand each ear of corn vertically and cut the kernels off the cob with a sharp knife. In a large bowl, combine the grilled corn kernels, drained black beans, diced red bell pepper, halved cherry tomatoes, and 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, and a pinch of salt and pepper until emulsified.
04 - Add the chopped romaine, diced avocado, and chopped cilantro to the large bowl with the corn mixture. Drizzle the dressing over the ingredients and toss gently until evenly coated.
05 - Just before serving, scatter the crumbled cheese over the salad and sprinkle with crushed tortilla chips for crunch.
06 - Serve immediately as a main course or as a hearty side. If preparing ahead, keep avocado, chips and dressing separate and combine at service.
