Ingredients
Scale
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh or canned)
- 1/2 cup crumbled feta cheese (optional)
- 1 lime, juiced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine lettuce, tomatoes, cucumber, bell pepper, avocado, red onion, and cilantro.
- Add black beans and corn to the bowl.
- In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle with feta cheese if desired.
- Serve immediately.
Notes
- For extra protein, add grilled chicken or shrimp.
- Store leftovers in an airtight container for up to 2 days.
- Omit feta cheese for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 5mg