Charred corn, black beans, crisp veggies and a zesty lime dressing for a bright, satisfying summer salad.
# What You Need:
→ 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 romaine lettuce head, chopped (about 4 cups)
06 - 1 ripe 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 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
# Directions:
01 - Preheat a grill or grill pan to medium-high. Lightly brush the ears of corn with a little olive oil and grill, turning every 2 minutes, until kernels are tender and lightly charred in spots, about 8–10 minutes. Remove and let cool slightly.
02 - Cut the kernels off the cooled cobs and transfer to a large mixing bowl. Add the drained black beans, diced red bell pepper, halved cherry tomatoes, and finely diced red onion; toss to combine.
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 and glossy.
04 - Add the chopped romaine, diced avocado, and chopped cilantro to the bowl with the corn and beans. Drizzle the dressing over the ingredients and toss gently until evenly coated, taking care not to mash the avocado.
05 - Just before serving, sprinkle crumbled cheese over the top if using and scatter the lightly crushed tortilla chips for texture. Serve immediately.
