Ingredients

• Ingredients Units USM Scale 1x2x3x 2 heads romaine lettuce, chopped 1 can (15 oz) black beans, drained and rinsed or 1 1/2 cups cooked 2 corn off the cob (about 1 – 1 1/4 cups), canned (drained) or frozen (thawed) ok too handful grape tomatoes, halved handful mini sweet peppers, sliced 1/2 cup onion (sliced green onion or diced red onion), optional 1 avocado, sliced lime wedges, to serve cilantro sprigs, to serve salt + pepper, to taste 1 batch Hatch Chile Dressing, or see notes for Cilantro-Lime Vinaigrette

Preparation

• Instructions Dressing: Make the dressing, set aside on the counter or refrigerate. You can also make the dressing a day or two in advance so it’s ready to go anytime. Salad: Prep the ingredients. In individual serving bowls, add the romaine, top with black beans, corn, tomatoes, mini peppers, cilantro, and avocado. Drizzle with dressing. Top with salt and pepper to taste. Serve: Salad would be great with a sprinkle crumbled tortilla chips or pepita’s (pumpkin seeds) for added crunch and texture. Add the juice of one lime over top if you like. Serves 2 – 3 Store: Leftovers can be stored in the refrigerator for up to 5 days in a covered container.