Mexican  Chopped Salad

Olive Oil

Cumin Chili Powder Salt & Pepper

Cherry Tomatoes

Cotija Cheese


Chopped Romaine



Black Beans

Red Onions

Bell Peppers




Preheat a gas or charcoal grill on high heat. Stir together the olive oil, cumin, chili powder, salt and pepper and brush it all over the corn.

Grill the corn until it is lightly charred on all sides, about 5-7 minutes.

Once the corn is cool enough to handle, use a sharp knife to slice off the kernels.

To make the dressing, whisk the garlic, lime juice, olive oil, salt and pepper in a small bowl.

Put the romaine, grilled corn, black beans, peppers, onions, avocados, cheese and cilantro in a large bowl.

Drizzle the dressing into the salad and toss to combine all the ingredients.

Mexican  Chopped Salad