Healthy Mexican Salad

Step 1

If you're using canned black beans, empty them into a strainer and rinse well. If you're using dried beans you'll have to cook them first according to the package directions. I used around 1.5-2 cups for my salad, but you could use more or less.

Step 2

Sautee black beans with olive oil, minced garlic, salt (unless your beans were already salted) and chili powder.

Step 3

Slice tomato and use a knife to take out the seeds and pulp. Chop into large chunks.

Step 4

Finely chop two green onions, grate about 1 cup of cheese (any kind will do) and chop an avocado.

Step 5

Toss chopped vegetables and grated cheese with washed, dried and chopped romaine lettuce, corn and cooled black beans. Garnish individual servings with crushed tortilla chips and serve with the most amazing Creamy Cilantro Lime Dressing!