Charred corn, black beans, crisp veggies and lime-cumin 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
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 olive oil
12 - Juice of 2 limes (about 3 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. Lightly brush the corn with a little olive oil and grill, turning occasionally, until charred in spots and tender, about 8 to 10 minutes. Let cool slightly, then cut kernels from the cob and transfer to a large mixing bowl.
02 - Add drained black beans, diced red bell pepper, halved cherry tomatoes, and finely diced red onion to the bowl with the grilled corn; toss to combine.
03 - In a small bowl or jar, whisk together olive oil, lime juice, minced garlic, ground cumin, honey or agave, chili powder, salt, and black pepper until emulsified.
04 - Add chopped romaine, diced avocado, and chopped cilantro to the corn and bean mixture. Drizzle the dressing over the ingredients and toss gently to coat evenly.
05 - Sprinkle crumbled cheese over the salad if using, then scatter crushed tortilla chips on top for crunch. Adjust seasoning with additional salt and pepper as needed.
06 - Serve immediately as a main or a hearty side; if preparing ahead, keep avocado, chips and dressing separate and combine just before serving.
