Ingredients
- 1 cup romaine lettuce, chopped
- 1 cup black beans, drained and rinsed
- 1 cup corn, cooked
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
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Instructions
- Wash and dry the romaine lettuce. Drain and rinse the black beans in a colander. If using fresh corn, cook and cool it before adding. Dice the red bell pepper and avocado, halve the cherry tomatoes, and finely chop the red onion and cilantro. Place all prepared vegetables and beans into a large mixing bowl.
- In a small bowl or jar, whisk together the lime juice, olive oil, cumin, and a pinch each of salt and pepper. Taste and adjust salt if needed.
- This recipe is mostly raw and ready to eat. If you prefer charred corn, you can briefly sauté or grill the corn first.
- Pour the dressing over the salad and toss well to combine, ensuring each leaf and bean has a light coating.
- Serve immediately for peak texture and freshness, or chill for 30 minutes before serving to deepen the flavors.
Notes
- Choose ripe, firm avocados for better texture. Rinse canned beans well to reduce sodium. Dress just before serving for crisp lettuce.