Ingredients:

  • 1/4 cup Fresh Lime Juice
  • 1/4 cup Neutral Oil (Avocado or light olive oil)
  • 1 Tbsp Honey or Agave Syrup
  • 1 tsp Ground Smoked Paprika
  • 1/2 tsp Chipotle Powder
  • 1 clove Garlic, minced
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 large head Romaine Lettuce, finely chopped
  • 1 (15-oz) can Black Beans, rinsed and thoroughly drained
  • 1 cup Sweet Corn, canned or thawed
  • 1 large Red Bell Pepper, finely diced
  • 1/2 medium Red Onion, thinly sliced or finely diced
  • 1 large ripe Avocado, diced
  • 1/2 cup Crumbled Cotija Cheese (optional)
  • 1/4 cup Pepitas (Pumpkin Seeds), untoasted
  • 1/4 cup Fresh Cilantro, coarsely chopped

Instructions:

  1. Prepare the Dressing: In a small bowl or jar, whisk (or shake vigorously) together the lime juice, neutral oil, honey/agave, smoked paprika, chipotle powder, minced garlic, salt, and pepper until fully emulsified (thickened and uniform).
  2. Taste and Adjust: Check the seasoning. If it’s too tart, add a splash more honey. If it needs heat, add a pinch more chipotle powder. Set aside.
  3. Toast the Pepitas: Heat a small, dry skillet over medium heat. Add the pepitas and toast for 2–3 minutes, stirring constantly, until they are fragrant and start to pop. Immediately transfer them to a small dish to cool.
  4. Rinse and Drain: Thoroughly rinse the black beans under cold water until the liquid runs clear. Drain well and pat dry slightly.
  5. Chop Vegetables: Chop the romaine, bell pepper, and red onion. Keep the avocado whole until the final assembly stage to prevent browning.
  6. Build the Base: In a very large bowl, combine the chopped romaine, black beans, corn, red bell pepper, and red onion.
  7. Dress Lightly: Drizzle about half of the prepared vinaigrette over the salad base. Toss gently but thoroughly to coat all the vegetables and beans evenly.
  8. Final Layering: Divide the dressed salad among serving bowls. Top each serving with diced avocado, a sprinkle of Cotija cheese (if using), the fresh cilantro, and the toasted pepitas.
  9. Serve: Offer the remaining dressing on the side for those who prefer an extra drizzle. Serve immediately for maximum crunch.