Santa Fe Chopped Salad

• 2 ears fresh corn on the cob (about 2 cups total)
• A1/2 cup red onion, thinly sliced
• 1 tsp extra virgin olive oil
• A1/2 tsp cumin
• antsp chili powder
• A1/4 tsp salt
• antsp black pepper
• Juice of 1 fresh lime
• 3 hearts of Romaine lettuce
• 15-oz can reduced-sodium black beans, drained and rinsed
• 3 Roma tomatoes, sliced
• A1/4 cup SargentoA(R) Reduced Fat Mild Cheddar Shredded Cheese
• Dressing:
• A3/4 cup Bolthouse FarmsA(R) Classic Ranch Yogurt Dressing
• A1/4 cup StubbasA(R) Original All-Natural Bar-B-Q Sauce
• Optional*:
• Fresh GourmetA(R) Lightly Salted Tortilla Strips
• *Optional ingredients are not included in the nutritional calculations.

1. 1. Heat the olive oil in a large skillet over medium heat.
2. 2. Slice the kernels off of the ears of corn, and add them to the heated skillet with the sliced onion. Season with the cumin, chili powder, salt and pepper. Cook for 8-10 minutes, stirring occasionally until the onions are soft. Squeeze the juice of half of the lime into the skillet, stir, and transfer contents to a plate; set aside to cool.
3. 3. Chop the Romaine leaves into bite-sized pieces; wash in a salad spinner and transfer to a large serving bowl.
4. 4. In a medium bowl, combine the beans, tomatoes, reserved roasted corn and onions, and cheddar cheese.
5. 5. Prepare the dressing: In a small bowl whisk together the ranch dressing, barbecue sauce, and the remaining juice of half of the lime.
6. 6. To serve, place 2 cups of lettuce in a bowl, and top with a heaping A3/4 cup of the bean mixture. Top with (optional) tortilla strips.

corn, red onion, olive oil, cumin, chili powder, salt, black pepper, fresh lime, hearts of romaine lettuce, black beans, tomatoes, sargentoar, dressing, q, fresh gourmetar

Taken from www.epicurious.com/recipes/member/views/santa-fe-chopped-salad-58391917 (may not work)