Ingredients
Scale
- 4 cups chopped romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh or thawed frozen)
- 1 red bell pepper, diced
- ¼ cup red onion, finely diced
- 1 avocado, diced
- 1 cup shredded sharp cheddar cheese
- ¼ cup fresh cilantro, chopped
For the Chipotle Dressing:
- ⅓ cup mayonnaise
- 2 tablespoons Greek yogurt or sour cream
- 1–2 tablespoons chipotle peppers in adobo sauce, minced
- 1 tablespoon lime juice
- 1 tablespoon honey
- Salt and black pepper to taste
Instructions
- Whisk the Dressing Together:
In a small bowl, combine the mayonnaise, Greek yogurt, chipotle peppers, lime juice, honey, salt, and pepper. Whisk until the dressing is smooth and creamy. Taste and adjust seasoning if needed. - Combine Fresh Salad Ingredients:
In a large salad bowl, add the chopped romaine or iceberg lettuce. Then, layer in the cherry tomatoes, black beans, corn, diced red bell pepper, red onion, avocado, shredded cheddar, and chopped cilantro. - Dress and Toss the Salad:
Drizzle the prepared chipotle dressing over the salad. Using large salad tongs or clean hands, gently toss everything together until evenly coated. Be careful not to mash the avocado. - Serve Immediately:
Once the salad is well mixed and dressed, serve it right away while the veggies are fresh and crisp. Add a sprinkle of extra cheddar or cilantro on top if you like.
- Prep Time: 15 minutes
- Cook Time: None