Ingredients

Salad

  • 2 heads romaine lettuce, washed and chopped (about 6 cups)
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 cups fresh corn kernels (from 2-3 ears of corn, or use frozen, thawed)
  • 1 cup cherry tomatoes, halved
  • 1-2 jalapeños, seeded and finely chopped (adjust for spice preference)
  • 1 ripe avocado, diced
  • 1 cup tortilla strips (store-bought or homemade, see below)
  • 1/4 cup chopped fresh cilantro (optional, for garnish)

Chipotle-Lime Dressing

  • 1/4 cup olive oil
  • 3 tbsp fresh lime juice (about 1-2 limes)
  • 1 tbsp honey or agave syrup
  • 1 tsp chipotle chili powder (or 1 canned chipotle in adobo, minced)
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste

Homemade Tortilla Strips (Optional)

  • 4 small corn tortillas, cut into 1/4-inch strips
  • 1 tbsp olive oil
  • 1/4 tsp salt

Equipment

  • Grill pan or skillet (for corn)
  • Small bowl or jar (for dressing)
  • Large salad bowl
  • Baking sheet (if making homemade tortilla strips)

Instructions

Step 1: Prepare the Tortilla Strips (Optional)

  1. Preheat oven to 375°F (190°C).
  2. Toss tortilla strips with olive oil and salt.
  3. Spread evenly on a baking sheet.
  4. Bake for 10-12 minutes, stirring halfway, until golden and crispy. Set aside to cool.

Step 2: Grill the Corn

  1. Heat a grill pan or skillet over medium-high heat.
  2. Lightly brush corn kernels with a touch of olive oil.
  3. Cook for 5-7 minutes, stirring occasionally, until slightly charred. Set aside to cool.

Step 3: Make the Chipotle-Lime Dressing

  1. In a small bowl or jar, whisk together olive oil, lime juice, honey, chipotle chili powder, minced garlic, cumin, salt, and black pepper.
  2. Taste and adjust seasoning as needed. Set aside.

Step 4: Assemble the Salad

  1. In a large salad bowl, add chopped romaine lettuce.
  2. Top with black beans, grilled corn, cherry tomatoes, jalapeños, and diced avocado.
  3. Drizzle the chipotle-lime dressing over the salad and toss gently to combine.
  4. Sprinkle crispy tortilla strips and cilantro (if using) on top.

Serving

  • Serve immediately to keep tortilla strips crunchy.
  • Pair with grilled chicken or shrimp for added protein, if desired.
  • Serves 4 as a main dish or 6-8 as a side.

Nutritional Information (Per Serving, Approx.)

  • Calories: 320 kcal
  • Protein: 8g
  • Fat: 18g
  • Carbohydrates: 35g
  • Fiber: 10g

Tips

  • For a milder flavor, reduce jalapeños or use bell peppers.
  • Store-bought tortilla strips or crushed tortilla chips work well for convenience.
  • Dressing can be made up to 2 days in advance and stored in the fridge.
  • To make it vegan, use agave instead of honey.

Enjoy this fresh, flavorful, and healthy Tex-Mex-inspired salad!