Charred corn, black beans, avocado and lime-cumin vinaigrette tossed with lettuce and crunchy chips for vibrant summer meals.
# Ingredient list:
→ Vegetables
01 - 2 ears fresh 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 (about 1/4 cup)
05 - 1 small head romaine lettuce, chopped (about 4 cups)
06 - 1 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 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
# Cooking steps:
01 - Preheat a grill or heavy grill pan to medium-high. Lightly brush the ears of corn with a small amount of olive oil and grill, turning occasionally, until charred in spots and tender, about 8–10 minutes. Remove and let cool slightly.
02 - Stand each ear of corn upright and cut kernels from the cob. In a large mixing bowl, combine the grilled corn kernels, drained black beans, diced red bell pepper, halved cherry tomatoes, and finely diced red onion.
03 - In a small bowl or jar, whisk together the olive oil, fresh lime juice, minced garlic, ground cumin, honey or agave, chili powder, and a pinch of salt and black pepper until the dressing is fully emulsified and balanced to taste.
04 - Add the chopped romaine, diced avocado, and chopped cilantro to the bowl with the corn and beans. Pour the dressing over the mixture and gently toss to coat evenly without breaking the avocado.
05 - Just before serving, scatter the crumbled cheese if using and the lightly crushed tortilla chips over the top for crunch. Adjust seasoning with additional salt, pepper or lime if needed.
06 - Serve immediately as a main course or a hearty side. If preparing ahead, keep avocado, chips and dressing separate and combine at the last moment to preserve texture.
