Charred corn, black beans, colorful veggies and zesty lime dressing come together for a fresh, filling summer salad.
# What You Need:
→ Vegetables
01 - 2 ears fresh corn, husked
02 - 1 red bell pepper, seeded and diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely diced
05 - 1 small romaine lettuce head, 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 (use gluten-free chips if required)
→ Dressing
11 - 3 tbsp olive oil
12 - Juice of 2 limes (about 3 tbsp)
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
# Steps:
01 - Heat a grill or grill pan to medium-high. Lightly brush corn with a small amount of olive oil and grill, rotating occasionally, until kernels are tender and charred in spots, about 8 to 10 minutes. Transfer to a board and allow to cool slightly.
02 - Stand each ear upright and slice kernels from the cobs into a large mixing bowl. Add 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 olive oil, lime juice, minced garlic, ground cumin, honey (or agave), chili powder, and a pinch of salt and black pepper until emulsified.
04 - Add chopped romaine, diced avocado and chopped cilantro to the bowl with the corn mixture. Drizzle the dressing over the ingredients and toss gently to coat without mashing the avocado.
05 - Just before serving, scatter crumbled cheese if using and sprinkle crushed tortilla chips for texture. Serve immediately as a main or a generous side.
