Black Bean Corn Taco Salad

Ingredients

• 1 Can Canned black beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 1.5 Cup Frozen corn - 1 1/2 cups
• 6 Cup Romaine lettuce, chopped - 6 cups, chopped
• 1 Cup Salsa - 1 cup
• 1 Count Avocado, diced - 1 large, diced
• 2 Cup Corn tortilla chips, lightly crushed - 2 cups, Lightly crushed for topping.
• 1 Cup Cherry tomatoes, halved - 1 cup, halved
• 0.25 Cup Red onion, finely diced - 1/4 cup, finely diced
• 2 Tablespoon Lime juice - 2 tablespoons, Measured as juice.
• 1 Tablespoon Olive oil - 1 tablespoon
• 1 Teaspoon Chili powder - 1 teaspoon
• 0.5 Teaspoon Salt - 1/2 teaspoon

Instructions

1. Wash and prep

   1. *Wash the produce* and complete the prep: chop the *romaine lettuce*, halve the cherry tomatoes, finely dice the red onion, dice the avocado, and rinse and drain the black beans.

2. Cook the corn

   2. Heat the olive oil in a large skillet over *medium heat*. Add the *frozen corn*, chili powder, and salt, then cook for *4 to 5 minutes* until hot and lightly browned.

3. Warm the beans

   3. Add the *black beans* to the skillet and cook for *1 to 2 minutes* until warmed through. Stir in the lime juice, then remove the skillet from the heat.

4. Assemble the salad base

   4. In a large salad bowl, combine the *romaine lettuce*, cherry tomatoes, and red onion. Add the warm *bean-corn mixture* and toss gently.

5. Top and serve

   5. Top with the *salsa*, diced avocado, and crushed tortilla chips. Serve *right away* for the crispest texture.