Charred corn, black beans, crisp veggies and lime-cumin dressing for a bright, crunchy summer taco salad.
# Needed Ingredients:
→ Vegetables
01 - 2 ears sweet corn, husked
02 - 1 red bell pepper, diced (about 1 cup)
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely diced
05 - 1 small head romaine lettuce, chopped (about 6 cups)
06 - 1 ripe avocado, diced
→ Beans & additions
07 - 1 (15-ounce) 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 tablespoons extra-virgin olive oil
12 - Juice of 2 limes (about 3 tablespoons)
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
# Directions:
01 - Preheat a grill or grill pan to medium-high. Lightly brush ears of corn with a small amount of olive oil.
02 - Grill the corn, turning occasionally, until charred in spots and tender, about 8 to 10 minutes. Remove from heat and let cool until safe to handle.
03 - Cut the kernels off the cobs and transfer to a large mixing bowl. Add drained black beans, diced red bell pepper, halved cherry tomatoes and finely diced red onion; toss gently to combine.
04 - In a small bowl or jar, whisk together olive oil, lime juice, minced garlic, ground cumin, honey, chili powder, salt and black pepper until emulsified.
05 - Add chopped romaine, diced avocado and chopped cilantro to the bowl with the corn mixture. Drizzle the dressing over the salad and toss gently to distribute without bruising the avocado.
06 - Scatter crumbled cheese, if using, and crushed tortilla chips over the top just before serving for texture. Serve immediately as a main course or a substantial side.
