Description
Bright layers of romaine, red cabbage, and black beans mingle with creamy avocado and zesty dressing, crowned by crunchy tortilla strips in each vibrant, mouthwatering forkful.
Ingredients
- 4 cups chopped romaine lettuce
- 1 cup shredded red cabbage
- 1 cup corn kernels drained
- 1 cup black beans drained
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 cup halved cherry tomatoes
- 1 avocado diced
- 1/4 cup chopped fresh cilantro
- 1/2 cup crispy tortilla strips
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl combine chopped romaine lettuce, shredded red cabbage, corn kernels, black beans, diced red bell pepper, diced red onion, halved cherry tomatoes, diced avocado and chopped cilantro.
- In a small bowl whisk together olive oil, fresh lime juice, chili powder, ground cumin, minced garlic, salt and black pepper until smooth.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Sprinkle crispy tortilla strips over the top just before serving to maintain crunch.
- Serve immediately and enjoy the fresh zesty flavors.
Notes
- To add extra heat use sliced jalapeños or a pinch of cayenne pepper in the dressing.
- You can substitute grilled chicken or shrimp for a protein boost.
- Prepare the dressing ahead of time and refrigerate to enhance flavor.
- Leftovers can be stored separately for up to 2 days but add tortilla strips just before eating.