Easy Tex-Mex Salad (Print version)
A crisp, colorful Tex-Mex salad with black beans, corn, avocado, and a zesty chili-lime dressing. Ready in 15 minutes.
# Ingredients:
For the salad
01 -
1 large head romaine lettuce, chopped into bite-sized pieces
02 -
1 can (15 oz / 425 g) black beans, drained and rinsed
03 -
1 can (15 oz / 425 g) corn kernels, drained
04 -
1 cup (150 g) cherry tomatoes, halved
05 -
1 red bell pepper, diced
06 -
1/2 small red onion, thinly sliced
07 -
1 ripe avocado, diced
08 -
1/2 cup (60 g) shredded cheddar cheese
09 -
1/2 cup (30 g) tortilla strips
For the dressing
10 -
3 tablespoons fresh lime juice
11 -
3 tablespoons olive oil
12 -
1/2 teaspoon ground cumin
13 -
1/2 teaspoon chili powder
14 -
1/4 teaspoon fine sea salt
15 -
1 teaspoon honey
# Instructions:
01 -
Pour the black beans and corn into a fine-mesh strainer and rinse under cold water for 30 seconds. Shake them dry so they don't water down the bowl.
02 -
In a small jar or bowl, combine the lime juice, olive oil, cumin, chili powder, salt, and honey. Shake or whisk until uniform and slightly thickened.
03 -
Chop the romaine, halve the tomatoes, dice the bell pepper, and slice the onion. Add everything to a large serving bowl except the avocado and tortilla strips.
04 -
Pour about half the dressing over the salad and toss with your hands or tongs. Taste a leaf and add more dressing only if it needs it.
05 -
Dice the avocado and fold it in gently, then scatter the tortilla strips over the top right before serving.
# Good to know:
01 -
Serve immediately for the best crunch.
02 -
Tortilla strips should be added at the last minute.