Charred corn, black beans, crisp veggies and avocado in a tangy lime-cumin dressing for a vibrant summer dish.
# What You'll Need:
→ Vegetables
01 - 2 ears 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 romaine lettuce head, chopped
06 - 1 avocado, diced
→ Beans & Additions
07 - 1 (15 oz) can black beans, drained and rinsed
08 - 1/4 cup cilantro, chopped
09 - 1/4 cup crumbled feta or cotija cheese (optional)
10 - 1/2 cup corn tortilla chips, lightly crushed
→ Dressing
11 - 3 tablespoons olive oil
12 - Juice of 2 limes
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
# Steps:
01 - Preheat a grill or grill pan to medium-high. Lightly brush the ears of corn with a little olive oil and grill, turning occasionally, until tender and charred in spots, about 8 to 10 minutes. Let the corn cool slightly, then cut the kernels from the cobs.
02 - In a large bowl combine the grilled corn kernels, drained black beans, diced red bell pepper, halved cherry tomatoes, and finely diced red onion; toss to distribute evenly.
03 - In a small bowl or jar whisk together the olive oil, lime juice, minced garlic, ground cumin, honey or agave, chili powder, and a pinch of salt and black pepper until the mixture is emulsified.
04 - Add the chopped romaine, diced avocado, and chopped cilantro to the bowl with the vegetable mixture. Drizzle the dressing over the salad and toss gently to coat all ingredients without mashing the avocado.
05 - Just before serving, sprinkle the crumbled cheese over the salad if using and scatter the lightly crushed tortilla chips for crunch.
06 - Serve immediately as a main course or a hearty side, or transfer to a chilled bowl for later; reserve avocado, chips and dressing until ready to serve if preparing ahead.
