Charred corn, black beans, crisp veggies and lime-garlic dressing for a vibrant summer main or side.
# What You Need:
→ Vegetables
01 - 2 ears fresh corn, husked
02 - 1 red bell pepper, seeded and diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely diced
05 - 1 small head romaine lettuce, chopped
06 - 1 avocado, diced
→ Beans & Additions
07 - 1 (15 oz) can black beans, drained and rinsed
08 - 1/4 cup fresh cilantro, chopped
09 - 1/4 cup crumbled feta or cotija cheese (optional)
10 - 1/2 cup tortilla chips, lightly crushed (use gluten-free chips if required)
→ Dressing
11 - 3 tablespoons olive oil
12 - Juice of 2 limes (about 3 tablespoons)
13 - 1 clove garlic, minced
14 - 1 teaspoon ground cumin
15 - 1 teaspoon honey or agave syrup
16 - 1/2 teaspoon chili powder
17 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Preheat a grill or grill pan to medium-high heat (around 400°F). Lightly brush each ear with a small amount of olive oil and grill, turning occasionally, until kernels are tender and lightly charred, about 8–10 minutes. Remove from heat and let cool slightly.
02 - Stand each ear on its flat end and cut kernels off the cob. In a large mixing bowl, combine the grilled corn kernels, drained black beans, diced red bell pepper, halved cherry tomatoes, and finely diced red onion.
03 - In a small bowl or jar, whisk together 3 tablespoons olive oil, lime juice, minced garlic, ground cumin, honey or agave, chili powder, and salt and pepper until emulsified and smooth.
04 - Add chopped romaine, diced avocado, and chopped cilantro to the bowl with the corn mixture. Drizzle the dressing over the ingredients and toss gently to coat without mashing the avocado.
05 - Just before serving, sprinkle crumbled feta or cotija if using and scatter the lightly crushed tortilla chips over the top to preserve crunch.
06 - Serve immediately as a main or a hearty side. For leftovers, store components separately and add avocado and chips just before serving to maintain texture.
