Sante Fe Salad

• 1/2 cup fire roasted corn (a couple of ears of corn)
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup homemade salsa (tub of the fresh stuff is sold in most produce sections)
• 4 cups torn romaine lettuce
• 1 medium plum tomato, chopped (about 2/3 cup)
• 1 medium ripe avocado, pitted, peeled and sliced
• 1 cup sliced green onions
• 1 can sliced black olives
• 1/4 cup Queso Fresco
• 2 tablespoons fresh cilantro
• Salt and pepper
• 1/2 cup Olive oil
• 2 tb Freshly squeezed lime juice
• 2 tablespoons fresh cilantro

1. Grill a couple of ears of corn - nice and charred - and slice off kernels.
2. In small bowl stir together corn, beans and salsa. Set aside.
3. In large bowl toss together lettuce, tomato, avocado and onions. Spoon corn mixture on top, top with Queso Fresco.
4. Dressing: Whisk together the olive oil, lime juice, cilantro salt and pepper and dress to your liking.

fire roasted corn, black beans, homemade salsa, torn romaine lettuce, tomato, avocado, green onions, black olives, queso fresco, fresh cilantro, salt, olive oil, freshly squeezed lime juice, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/sante-fe-salad-50039674 (may not work)