Ingredients
Method
- In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper until well combined and emulsified. Taste and adjust seasonings as needed.olive oil, lime juice, chili powder, cumin, garlic powder, salt, black pepper
- In a large bowl, combine the rinsed and drained black beans, corn kernels, chopped red onion, chopped bell pepper, chopped cilantro, and chopped jalapeño (if using).black beans, corn, red onion, bell pepper, fresh cilantro, jalapeño
- Gently stir in the diced avocado and halved cherry tomatoes into the black bean and corn mixture.avocado, cherry tomatoes
- In a separate serving bowl or individual plates, arrange a bed of shredded romaine lettuce. Spoon the black bean and vegetable mixture generously over the lettuce. Sprinkle the shredded cheddar or Monterey Jack cheese over the top.shredded romaine lettuce, shredded cheddar or Monterey Jack cheese
- Drizzle the prepared lime dressing evenly over the salad. Just before serving, top with crushed tortilla chips for an extra crunch. Serve immediately.crushed tortilla chips or whole tortilla chips
Notes
This salad is best served fresh. Storing leftovers separately is recommended to maintain freshness and prevent sogginess.
