Ingredients

The following ingredients have 4 Servings
  • 1 (15 ounce) can black beans (drained and rinsed)
  • 3-4 cups lettuce (any kind)
  • 1 avocado (sliced)
  • 1 bell pepper (any color, chopped)
  • 1 cup cherry tomatoes (halved)
  • 2-3 green onions (white and light green parts, chopped)
  • 1 cup corn (fresh, frozen, or canned, see note)
  • 1/2 cup grated cheddar cheese
  • 1 cup broken tortilla chips
  • 1 cup fresh cilantro leaves
  • 1/2 cup olive or avocado oil
  • 1/4 cup fresh-squeezed lime juice
  • 1 or 2 small ribs of jalapeño pepper (seeded and diced)
  • 1 clove garlic (minced or grated)
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon kosher salt

Instruction

  • Drain and rinse black beans; set aside to dry slightly. Chop lettuce, avocado, pepper, tomatoes, and green onions. Cook or defrost corn. Grate cheese, if needed, and set out tortilla chips.
  • To make the dressing, add all ingredients to a blender or food processor. Blend on high speed until the oil and lime juice are emulsified into a smooth mixture. The cilantro, garlic, and jalapeño should be very finely diced. Transfer to a jar or small dish.
  • Assemble salads as desired. (You can pile everything together into a big bowl, drizzle with 2-3 tablespoons of dressing, toss well, and serve. If feeding a crowd, though, I prefer to set out all the fixings assembly-line style and let people build their own bowl for customized salads. The dressing and chips are really key, so encourage everyone to toss salads very well to distribute those ingredents well throughout, and set extra dressing and chips on the table!)