Ingredients
Salad Ingredients
- 4 cups romaine lettuce, chopped
- 1 cup avocado, diced
- 1 cup red onion, diced
- 1 cup black beans, drained & rinsed
- 1 cup corn
- 2 roma tomatoes, diced
Dressing Ingredients
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 jalapeño, minced
- ¼ cup cilantro, chopped
- ½ teaspoon cumin
Instructions
- Prepare the Lettuce: Wash and thoroughly dry the romaine lettuce to prevent sogginess, then chop it into bite-sized pieces and place in a large mixing bowl.
- Add Vegetables: Add the diced avocado, red onion, rinsed black beans, corn, and diced roma tomatoes to the bowl with the lettuce, combining the fresh ingredients.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, minced jalapeño, chopped cilantro, and cumin until the dressing is smooth and well blended.
- Toss the Salad: Pour the dressing over the salad ingredients, then toss gently but thoroughly to ensure all components are evenly coated with the flavorful dressing.
- Serve: Serve the salad immediately for freshest taste and texture. Alternatively, refrigerate briefly to enjoy it slightly chilled.
Notes
- For added texture, consider topping the salad with toasted pepitas or crumbled queso fresco.
- This salad is best eaten fresh as avocado can brown quickly.
- Adjust the jalapeño amount depending on your preferred spice level.
- Use fresh lime juice for the best flavor in the dressing.
- Can be prepared a few hours ahead; store covered in the refrigerator but add avocado close to serving time to maintain color.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
