Make salsa out of any leftover corn, black bean, red bell pepper, avocado mixture. Simply add a little lime juice, olive oil, ground cumin, ground coriander, salt and pepper.
Mexican Chopped Salad
1cupfrozen corn or 1 cob of corn
1 1/2cupscooked black beansor one 15-ounce can
1red bell pepperdiced
1small red onion
1/2cupcrumbled feta cheese or Cojita cheese
Lime Cilantro Dressing
1bunch cilantro leavesrinsed well
1/2cupfresh lime juice
2-3tablespoonshoneyto your taste
salt and pepper to taste
baked corn chipscrumbled
Heat oil in a pan and add corn. Saute until corn gets some brown spots and caramelizes a little bit. Remove.
In a large bowl, combine beans, avocado, red bell pepper, red onion, cucumber and corn.
Lime CIlantro Dressing
To make Lime Cilantro Dressing, feed cilantro leaves through food processor tube and process until finely minced. Add lime juice and process a few seconds. Slowly pour olive oil through food processor tube and process until dressing emulsifies. Add honey, season with salt and pepper, and process a few seconds to combine.
Place a large handful of romaine lettuce on salad plate. Top with a few large spoonfuls of corn, black bean mixture, and 1 tablespoon of crumbled feta cheese. Drizzle a little Lime Cilantro Dressing on top. Sprinkle with crumbled tortilla chips.