Description
A base of crisp romaine lettuce and cilantro layered with black beans, roasted corn, cherry tomatoes, and green onions. Topped with cheddar cheese and spiced homemade tortilla crisps for crunch. Tossed in a smoky, tangy vinaigrette dressing.
Ingredients
Units
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- 1 head Romaine Lettuce
- 1/4 cup cilantro, chopped
- 1/3 cup green onions, chopped
- 1 can black beans
- 2 corn cobs
- 1/3 cup cherry tomatoes, halved
- 1/4 cup cheddar cheese, shredded
- Chipotle Vinaigrette Dressing
- Baked Corn Tortilla Crisps
Chipotle Vinaigrette Dressing
- 1/4 cup Red wine vinegar
- 3 tbsp Lime juice
- 2 tbsp Honey
- 1/3 cupOlive oil
- 2 Chipotle peppers in adobo
- 4 cloves of garlic
- 1/4 tsp Oregano
- 1/4 tsp Cumin
- Salt and pepper, to taste
Baked Corn Tortilla Crisps
- 12 corn tortillas
- 2 tbsp olive oil
- 2 tsp cumin
- 2 tsp paprika
- S&P to season
Instructions
- Preheat oven to 425ºF for roasting corn cobs. Place corn with the husks on the oven rack and roast for 20-25 minutes. Remove corn from oven and cool on a cooling rack for 10 minutes. Once cooled enough to handle, remove husks and slice corn kernels off the cob and set in a bowl to cool.
- Reduce the heat to 350ºF. Slice tortillas into thin strips and cut into smaller pieces. Add to a bowl, toss in olive oil and sprinkle with cumin, paprika, salt, and pepper.
- Spread on a baking sheet lined with foil and bake for 12-15 minutes until crispy. Once they are golden brown on the edges, remove them from the oven to cool.
- Make salad dressing. Add red wine vinegar, lime juice, honey, olive oil, chipotle pepper in adobo, and spices to a blender. Blend until smooth and set aside.
- Prep salad toppings. Chop romaine lettuce, cilantro, and green onions. Slice cherry tomatoes in half and rinse and drain black beans.
- Assemble salad. Start with a bed of lettuce, cilantro, and green onions. Top with black beans, cherry tomatoes, corn, and corn tortilla crisps.
- Prep Time: 20 minutes
- Cook Time: 40 minutes