Charred corn, black beans, crisp vegetables and lime dressing for a bright summer taco salad in 30 minutes.
# Components:
→ Vegetables
01 - 2 ears fresh corn, husked
02 - 1 red bell pepper, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely diced
05 - 1 small head romaine lettuce, chopped
06 - 1 avocado, diced
→ Beans & additions
07 - 1 (15 oz) 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 tbsp olive oil
12 - Juice of 2 limes
13 - 1 clove garlic, minced
14 - 1 tsp ground cumin
15 - 1 tsp honey or agave syrup
16 - 1/2 tsp 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 with a bit of olive oil and place on the hot grates; turn occasionally until kernels are tender and lightly charred, about 8 to 10 minutes. Remove, let cool briefly, then cut kernels from the cobs.
02 - In a large mixing bowl, combine the grilled corn kernels, drained black beans, diced red bell pepper, halved cherry tomatoes, and finely 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, salt, and black pepper until the mixture is emulsified.
04 - Add the chopped romaine, diced avocado, and chopped cilantro to the bowl with the vegetables and beans. Pour the dressing over the mixture and toss gently to combine without bruising the avocado.
05 - Scatter crumbled feta or cotija over the salad if using, then sprinkle the crushed tortilla chips on top for crunch just before serving.
06 - Serve immediately as a main dish or a substantial side. If holding, keep avocado and chips separate and add just prior to serving.
