Description
A fresh, colorful salad packed with vibrant veggies, beans, and a zesty lime dressing. Perfect as a light meal or a hearty side dish for any Mexican-inspired dinner!
Ingredients
For the salad:
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1 head romaine lettuce, chopped
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1 cup cherry tomatoes, halved
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1 cup canned black beans, drained and rinsed
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1 cup corn kernels (fresh, canned, or thawed frozen)
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1 avocado, diced
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½ red onion, finely chopped
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1 small red bell pepper, diced
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¼ cup fresh cilantro, chopped
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½ cup shredded cheddar or Monterey Jack cheese
For the dressing:
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3 tbsp olive oil
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2 tbsp fresh lime juice
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1 tsp honey or agave syrup
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1 tsp ground cumin
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½ tsp chili powder
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Salt and pepper to taste
Instructions
1️⃣ Prepare the salad: In a large bowl, combine chopped romaine, cherry tomatoes, black beans, corn, avocado, red onion, red bell pepper, cilantro, and cheese. Toss gently to mix.
2️⃣ Make the dressing: In a small bowl or jar, whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and pepper until well combined.
3️⃣ Dress the salad: Pour the dressing over the salad and toss again until everything is evenly coated.
4️⃣ Serve immediately: For best freshness and texture, serve right away. Optionally, add tortilla strips or crushed tortilla chips on top for extra crunch.
1️⃣ Prepare the salad: In a large bowl, combine chopped romaine, cherry tomatoes, black beans, corn, avocado, red onion, red bell pepper, cilantro, and cheese. Toss gently to mix.
2️⃣ Make the dressing: In a small bowl or jar, whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and pepper until well combined.
3️⃣ Dress the salad: Pour the dressing over the salad and toss again until everything is evenly coated.
4️⃣ Serve immediately: For best freshness and texture, serve right away. Optionally, add tortilla strips or crushed tortilla chips on top for extra crunch.
Notes
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You can add grilled chicken or shrimp for a protein boost.
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Substitute lime juice with lemon juice if preferred.
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For extra heat, add diced jalapeño or a sprinkle of cayenne pepper in the dressing.
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This salad keeps well refrigerated for up to 1 day but best eaten fresh to avoid sogginess.
- Prep Time: 15 min