This recipe is fairly simple for having a lot of ingredients. Buying pre-torn lettuce always saves on time, but I never find that tearing lettuce takes all that long. And freshly torn lettuce tastes a lot fresher. Since we made this salad last week we obviously didn’t have fresh sweet corn on hand, but I can see this making it especially good in the summer.
The chipotles in adobo sauce make the dressing take on a really smokey flavor, without adding much heat. If this is not to your liking, I could see replacing these with canned green chilies.
The tortilla strips really made the salad for me. I like crunchy salty things though. I believe we used some store bought ones made for salads, probably found near the croutons, but crunching up some regular corn chips would probably work as well.
Even though a lot of these ingredients are canned, there are still a lot of fresh ingredients in it that balance it out.
Ingredients
makes 6 servings
- 2 heads of romaine lettuce, torn into small pieces
- 1 can black beans
- 1 can corn (or 1-2 ears of fresh corn if in season)
- 1 package of cherry tomatoes, halved
- 1 cup mexican cheese blend
- tortilla strips
Dressing:
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 1 teaspoon minced garlic
- 1 tablespoon minced chipotle peppers in adobo sauce
- 1/4 cup roughly chopped fresh cilantro
- 2 teaspoons ground cumin
- Kosher salt and freshly cracked black pepper to taste
Wisk together dressing ingredients. Toss dressing with salad ingredients. Top with tortilla strips.
