Description
A fresh, colorful salad bursting with Mexican flavors and packed with garden veggies, perfect for any occasion.
Ingredients
Scale
- 1 large head romaine lettuce, chopped into bite-sized pieces
- 2 ripe avocados, diced into ½-inch cubes
- 2 cups cherry tomatoes, halved lengthwise
- 1 cup fresh corn kernels (from about 2 ears)
- 1 red bell pepper, seeded and diced into ¼-inch pieces
- 1 cup canned black beans, rinsed and drained thoroughly
- ½ red onion, finely diced
- ¼ cup fresh cilantro leaves, roughly chopped
- ½ cup crumbled cotija cheese
- ⅓ cup extra virgin olive oil
- 3 tablespoons fresh lime juice (from about 2 limes)
- 1 teaspoon honey
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- Salt and freshly ground black pepper to taste
Instructions
- Char the corn in a skillet over medium-high heat for 3-4 minutes, until it develops char marks. Cool it afterward.
- Make the dressing by whisking together olive oil, lime juice, honey, cumin, chili powder, salt, and black pepper in a bowl. Let it sit for 15 minutes.
- Combine chopped romaine, bell pepper, onion, and black beans in a large salad bowl. Toss to mix.
- Layer cherry tomatoes, charred corn, and diced avocado on top of the base vegetables.
- Sprinkle with cilantro and cotija cheese.
- Drizzle the dressing over the salad and gently toss to combine, being careful with the delicate ingredients. Serve immediately.
Notes
Store the salad in an airtight container for up to 3 days; add avocado right before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 5mg