# What You'll Need:
→ Vegetables
01 - 2 ears fresh sweet corn, husked
02 - 1 medium red bell pepper, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely diced
05 - 1 small romaine lettuce head, chopped
06 - 1 ripe avocado, diced
→ Beans & additions
07 - 1 (15-ounce) 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
→ Dressing
11 - 3 tablespoons extra-virgin 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
# Directions:
01 - Preheat grill or grill pan to medium-high. Lightly brush the corn with a little olive oil and grill, turning occasionally, until charred in spots and tender, about 8–10 minutes. Let cool slightly, then cut kernels off the cob.
02 - In a large 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 the olive oil, lime juice, minced garlic, ground cumin, honey or agave, chili powder, salt, and pepper until the mixture is emulsified and smooth.
04 - Add the chopped romaine, diced avocado, and chopped cilantro to the bowl with the vegetables and beans. Drizzle the dressing over the ingredients and toss gently to combine without mashing the avocado.
05 - Scatter the crumbled cheese over the top if using, then sprinkle the crushed tortilla chips for crunch just before serving.
06 - Serve immediately as a main course or a hearty side. If preparing ahead, hold avocado, chips, and dressing separately and combine just before serving.
